Seingley Na Tilapia is a Filipino dish filled with fish, such as tilapia, onions, tomatoes, ginger, and garlic, and then cooked in coconut milk.
This dish is somewhat similar to the Guntang Tilapia. However, some components and procedures are different.
The first few steps in preparing Seingley remind me of how I prepare fish when I make them uncooked. I usually fill the fish with onions and tomatoes before grilling. This is one of the factors that distinguishes Sinatley from genitalia.
I was told by a baculiano friend that they usually make fish using lemon grass. According to him, the fish needs to be tied up to store the goods while cooking. Another benefit of using lemongrass is the aroma of the dish.
How to cook Sinangla na Tilapia
Preparation is essential when preparing this dish. Make sure to thoroughly clean the fish. This means removing scales, interiors and flowers. You also want to cut the wings and trim the tail.
Fill the fish with sliced tomatoes, onions, garlic, and ginger. This ingredient helps to give the fish a taste while reducing its fish’s effectiveness.
Wrap the fish with the booklet address. This ensures that the entire fish (except the head) is fully covered. You can use lemon grass leaves, or kitchen sauces to make Bok Choy safe, as I did.
The process of cooking is easy. Arrange the fish in a pan and then add the coconut milk and water. Sprinkle salt everywhere. Let the coconut milk boil. Add the pepper and then cook the fish for 20 minutes.
This dish is best served with warm white rice and spicy fish sauce.