Sinugno is grilled tilapia cooked in coconut milk.
I was able to try this dish at Palaisdaan Restaurant when we went to Lucban, Quezon for the Pahiyas Festival in 2012. I made a mental note to try and replicate this dish at home the moment I’ve tried it….
Guess what? It took me two years before I was able to do it…LOL!
It was actually just a spontaneous thing, peanutbutter♥ and I was doing the grocery and then we saw this two tilapia hanging around like it was no big deal. We decided to buy them and turn them into Sinugno. The grocery doesn’t sell fresh coconut (which I love!), we decided to just buy canned one instead.
This is the first time I used (and ate) canned coconut milk and I’m not happy with the result. It wasn’t creamy and doesn’t have that certain je ne sais quoi as fresh ones, if you know what I mean (wink* wink*).
Lesson learned from this recipe: Canned coconut milk is a no no!Only use fresh coconut milk from your suking magni-niyog sa palengke.
Sinugno is a healthy and flavorful Filipino fish dish. The grilled tilapia gives a smoky flavor that balances out the creaminess of the coconut milk. You can add chili flakes or bird’s eye chili to give it a little kick which I’m sure will make it all the more perfect to pair with steaming hot rice.
The original recipe calls for mustard leaves (mustasa) but we couldn’t find any so I used pechay instead.Print
Ginataang Inihaw na Tilapia
- 2 Tilapia
- 2 cups thick coconut milk or coconut cream
- 1 bunch Pechay (or mustard leaves)
- 1 onion, chopped
- 1 knob ginger, sliced
- 1 tsp fish sauce
- pepper to taste
- Rub salt all over tilapia and grill until almost done. Set aside.
- In a pan, sauté onion and ginger until onion becomes translucent.
- Pour coconut cream and bring to a boil.
- Simmer until sauce has thickened. Add the grilled tilapia.
- Add pechay (or mustard leaves) then simmer until the leaves are cooked.
- Season with salt.
- Serve with steamed rice on the side.