Sinanglay is a Bicolano comfort classic where whole butterflied milkfish are stuffed with tomatoes, onions, ginger, and chilies, then wrapped tightly in banana leaves and gently simmered in rich coconut cream. The leaf wrapping traps steam and aromatics, keeping the fish tender while infusing it with the sweet, grassy notes of banana leaf. Served over steamed rice, it's a soul-warming meal that showcases the Bicol region's love for coconut and chili.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings4
Yield4 stuffed fish parcels
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 38 gFat
- 22 gSaturated Fat
- 10 gCarbs
- 3 gFiber
- 5 gSugar
- 42 gProtein
- 720 mgSodium
- 950 mgPotassium
- 110 mgCalcium
- 3 mgIron
- 18 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the Fish
- 4 whole bangus (milkfish), butterflied and deboned, about 500 g each
- 1 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
For the Aromatics and Stuffing
- 4 medium ripe tomatoes, sliced into thick rounds
- 2 large red onions, sliced into thin wedges
- 6 cloves garlic, thinly sliced
- 2-inch knob fresh ginger, peeled and julienned
- 2 stalks lemongrass, trimmed and lightly bruised
- 4 green finger chilies (siling haba), halved lengthwise
For the Coconut Broth
- 2 cups thick first-press coconut cream
- 1/2 cup water
- 3 tbsp fish sauce (patis)
- 1 1/2 tbsp fresh calamansi or lime juice
For Wrapping
- 4 large banana leaves, wilted over flame, cut into 14 x 14 inch squares
- Kitchen twine or banana leaf strips for tying
Directions
- Rinse the butterflied milkfish under cold running water and pat thoroughly dry with paper towels. Using a sharp knife, score the flesh diagonally at 1-inch intervals on both sides, then season generously inside and out with salt and pepper. Set aside to rest while you prep the aromatics.
- Pass each banana leaf square briefly over a low open flame or hot dry pan for 5 to 10 seconds per side until wilted, glossy, and pliable; this prevents tearing. Trim away the tough central rib where needed.
- Lay one wilted banana leaf square flat on a clean surface. Place a seasoned fish in the center, open (cavity) side up. Tuck 1 sliced tomato, a quarter of the onions, a portion of garlic and ginger, half a lemongrass stalk, and 1 chili inside the cavity, then scatter the remainder over the flesh.
- Fold the long sides of the banana leaf over the fish to overlap, then fold in the short ends to fully enclose the fish in a tight rectangular parcel. Tie securely at 2 to 3 points with kitchen twine or banana leaf strips. Repeat with the remaining fish.
- In a wide pan or wok that will hold all four parcels in a single layer, combine the coconut cream, water, fish sauce, and calamansi juice. Bring to a gentle simmer over medium-low heat, stirring occasionally so the cream does not split, about 3 minutes.
- Carefully lower the wrapped fish parcels seam-side down into the simmering broth. Cover, reduce heat to low, and cook gently for 18 to 20 minutes, turning once at the halfway point, until the fish flakes easily when pressed through the leaf.
- Remove the parcels to a warm plate and tent with foil. Increase heat to medium and simmer the coconut broth, stirring, until slightly thickened and silky, 3 to 4 minutes. Taste and adjust with a pinch of salt or a splash more fish sauce if needed.
- To serve, untie the parcels at the table so each diner can peel back the fragrant banana leaf, or plate them whole. Spoon the thickened coconut broth generously over the fish and serve immediately with steamed jasmine rice.
Cook’s Notes
- Wilt banana leaves over an open flame just until glossy and pliable; over-charring will make them brittle and prone to cracking during folding.
- For deeper flavor, marinate the butterflied fish in 1 tbsp fish sauce and 1 tsp calamansi juice for 20 minutes before stuffing and wrapping.
- First-press, fresh coconut cream yields a richer, less split-prone sauce than canned or carton coconut milk.
- Keep the coconut broth at a bare simmer; a rolling boil will cause the cream to break and turn greasy.
- Add 1 to 2 sliced Thai bird's eye chilies to the broth for a noticeably spicier, more Bicol-Express-leaning result.
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