Sinugno (Ginataang Inihaw na Tilapia)
Ingredients
Scale
- 3 tilapia
- salt
- banana leaves
- 1 tbsp cooking oil
- 1 onion chopped
- 1 inch knob of ginger, sliced
- 2 cups coconut milk
- 1 tbsp patis
- 2 bunch pechay
Instructions
- Rub salt all over tilapia and wrap in banana leaves.
- Charcoal grill until almost done. Set aside.
- In a pan, heat cooking oil. Sauté onion and ginger until onion becomes translucent.
- Pour coconut cream, season with patis, and bring to a boil.
- Add the pechay and the grilled tilapia .
- Simmer for about 5 minutes.
- Serve with steamed rice on the side.