Indulge in the rich flavours of Sinugno, a traditional Filipino dish featuring grilled tilapia cooked in creamy coconut milk. A delicious blend of smoky and creamy goodness! Craving a taste of home? Dive into a bowl of #FilipinoComfortFood with this creamy, flavourful dish. Grilled tilapia swimming in coconut milk – it’s a taste of tradition! 🐟🥥 #SinugnoSensation

Growing up in a household where coconut milk was a staple, dishes like Sinugno hold a special place in my heart. This traditional Filipino delicacy, originating from the coconut-rich Quezon province, combines the smoky goodness of grilled tilapia with the creamy richness of coconut milk.

Tilapia, known for its flavour and tenderness when grilled, is the star of this dish. Its fragrant aroma and tender texture make it the perfect canvas for the flavourful coconut milk stew. Unlike its counterpart Sinanglay, there’s no need to stuff the tilapia here; instead, it’s grilled to perfection before being stewed in coconut milk.

This recipe is not just about taste; it’s about tradition and nostalgia. With my roots from Bicol, coconut milk was a part of our everyday meals, and dishes like Sinugno bring back fond memories of family gatherings and hearty meals.

To recreate this culinary masterpiece, you’ll need tilapia, ginger, garlic, onion, bok choy, and of course, coconut milk. Grilled tilapia is simmered in a saucepan with a medley of aromatic ingredients until tender and flavourful. The addition of bok choy adds a fresh crunch to the dish, balancing out the richness of the coconut milk.

Sinugno is more than just a meal; it’s a celebration of Filipino flavours and culinary heritage. So, the next time you’re craving a taste of home, whip up a batch of Sinugno and let its flavours transport you to the heart of the Philippines.

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 20 min
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Filipino


Indulge in the rich flavours of Sinugno, a traditional Filipino dish featuring grilled tilapia cooked in creamy coconut milk. A delicious blend of smoky and creamy goodness!


  • 4 pieces tilapia, cleaned and scaled
  • 3 bunches baby bok choy or Shanghai bok choy
  • 3 cups coconut milk
  • 1 thumb-sized ginger, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 onion, thinly sliced
  • 3 tbsp fish sauce
  • salt
  • freshly ground black pepper


  1. Preheat a charcoal grill and grill the cleaned tilapia until grill marks appear. Once grilled, set aside to cool.
  2. In a saucepan, heat some oil over medium heat. Sauté the ginger, garlic, and onion until fragrant.
  3. Pour in the coconut milk and let it simmer gently. Season with salt and pepper to taste.
  4. Carefully add the grilled tilapia into the simmering coconut milk mixture. Allow it to cook through, ensuring that the fish absorbs the flavours of the coconut milk.
  5. Once the fish is cooked, adjust the seasoning with fish sauce according to your taste preference.
  6. Add the baby bok choy to the saucepan and cook for an additional 2 minutes, allowing the greens to wilt slightly.
  7. Let the dish simmer for a few more minutes to allow the flavours to meld together.
  8. Serve hot with steamed rice!


6 Responses

  1. Michelle says:

    What a wonderful way to cook fish, simmered in creamy coconut milk and aromatics. Delicious over a bowl of steamed rice!

  2. Totally love coconut and this combination. I actually just had some fish coconut curry. Can’t wait to try your recipe.

  3. Another perfectly cooked fish, and I especially love this coconut and Bok Choy sauce – looks and sounds irresistible!

  4. Hannah says:

    So simple in terms of ingredients but complex in flavor! You could put anything into that rich broth and it would taste amazing.

  5. Culinary masterpiece indeed, my friend! This sounds like such an interesting recipe. I love that the tilapia gets grilled first and then simmered in the sauce. Talk about an explosion of flavor!

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