I can say that the Sinanglay is one of my favorite dishes that Nanay cooks for us. It isn’t only delicious but the fact that it was made by nanay, makes it even more special and worth eating. The taste of grated coconut milk combined with the inihaw na tilapia is so different from the inihaw itself. Sinanglay is a dish wherein fish is cooked in coconut milk. This dish is somewhat similar to Ginataang Tilapia. However, certain ingredients and procedure differentiates this dish from the latter.

           The first few steps in preparing Sinanglay remind me of Inihaw na Tilapia or Bangus. Nanay would make a cut at the opposite side of the stomach of the fish and stuff the onions, garlic, ginger and tomatoes which I chop into small particles, before grilling. She also uses the lemongrass (tanglad in Waray) to tie the fish because it will make the inihaw aromatic and delicious. And also, she doesn’t forget to put the secret ingredient to her recipe, her over-flowing love (cheesy)!

          You wanna know the recipe of my Nanay’s Sinanglay na tilapia? Check this out. It will only take you TEN steps to be able to cook such a delicious food. Let’s get it done!

Sinanglay na Tilapia recipe