Here is another Filipino dish I would like to share with you in this week’s Weekend Herb Blogging which Anna of Morsels and Musings is hosting this week. Sinugno is simply grilled tilapia after which it is wrapped in mustard leaves then cooked with coconut cream. Grilling adds a smokey flavor to the creamy coconut sauce and this combination goes great with rice.
I’m not much of a mustard leaves fan though, so I used instead, sweet potato leaves and malunggay leaves. And for that extra kick, I add a pinch of chili flakes (next time I’ll add more).
Sinugno
2 whole tilapia fish
1 inch ginger, crushed then chopped
1 1/2 cups coconut cream
1 tsp chili flakes
1 cup of sweet potato tops
1 cup of malunggay leaves
salt to taste
Salt the tilapia fish then grill. When done, put in a pan. Add the ginger on top of the fish. Pour coconut cream and sprinkle with chili flakes. Bring to a boil and simmer till sauce has reduced to half. Add the vegetables then simmer till the leaves are cooked. Season with salt. This is now ready to serve.
Note: I realize that not everyone uses whole tilapia fish, tilapia fillet would also work well. Tilapia tastes great with coconut!
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About Gay
Sounds like a great recipe although most of the ingredients are not available in Greece.
This one made me hungry. I also love cooking. I got some special recipe on kinilaw (kilawin), and some other pinoy dishes. Great site, more power to you!
malunggay is also known as moringa, isn’t it?
that dish looks yummy!
Sounds wonderful. I don’t know what this herb is that you used, but the combination of tilapia with coconut sounds fabulous.
This is really a great dish, Ivy. I think all you need would be coconut milk and grilled fish then your set to go.
Yes, Anna, it is also known as moringa.
Hope you would try this one, Kalyn. I think any vegetable can be used -spinach, kale…
It looks delicious! I will try ask my mom to cook this for lunch! Thanks for the great recipe! ^^