Cod Sinanglay | Coconut Poached Cod Wrapped in Mustard Greens
Traditionally, Sinanglay is prepared with whole fish. Its belly or cavity is stuffed with tomatoes, ginger and onions, then wrapped in Pechay (Bok Choy), then cooked in coconut milk with ginger, onion and chilis. Super simple and super quick. It is important slow simmer or poach (banayad na pagkulo) so that the tender meat of the fish remains intact. The wrapping of fish also protects it from disintegrating, and makes it easier to serve. This Bicol region dish is best eaten with rice :)
Equipment
- 10 inch (small) saute pan
Ingredients
- 2 4 oz cod fillet
- 4 pcs mustard leaves, enough leaves to wrap the cod around
- 1 inch ginger thinly sliced, divided in 3
- 1/4 cup thinly sliced onions or shallots, divided in 3
- 1/4 cup sliced leeks or lemongrass divided in 3
- 2 cloves garlic, thinly sliced
- 1 cup coconut milk or half a can
- 1 tbsp fish sauce
- Salt
- Pepper
- 2-3 tbsps seafood broth or lime/lemon with water optional
- chilis for serving
Instructions
- Pat dry fish, then season with salt and pepper.
- Lay mustard leaves flat. Put half of the aromatic on the leaves: garlic, ginger and shallots.
- Put the fish on top of the aromatics. Wrap and tuck the ends of the leaves on the bottom. Repeat with the other fillet.
- Infusing flavors: Simmer coconut milk, ginger, galic, leeks and onions with salt and pepper for 15 minutes until it
- Lay fish with the tucked leaves under on the pan.
- Fire should be lmedium low. Partially cover. Let it fine simmer for about 15 minutes, spooning liquid over the fish on the last 3 minutes.
- Once fish is cooked (it should register 145F on your thermometer), serve with rice and sliced chili.
Notes
Option to use other big greens, like mustard greens, bok choy or napa cabbage.
You may use other types of fish. 2-3 Tilapia fillets can be wrapped in one leaf. Adjust cooking time of using thinner slices .
Adjust liquid if using a bigger pan.