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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!