Description
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!
Ingredients
Scale
- 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
Instructions
- Preheat a charcoal grill and grill the cleaned tilapia until grill marks appear. Once grilled, set aside to cool.
- In a saucepan, heat some oil over medium heat. Sauté the ginger, garlic, and onion until fragrant.
- Pour in the coconut milk and let it simmer gently. Season with salt and pepper to taste.
- 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.
- Once the fish is cooked, adjust the seasoning with fish sauce according to your taste preference.
- Add the baby bok choy to the saucepan and cook for an additional 2 minutes, allowing the greens to wilt slightly.
- Let the dish simmer for a few more minutes to allow the flavours to meld together.
- Serve hot with steamed rice!