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Philippine Artisan Flavoured Sauces, Condiments & Preserves

Product to use

Garlic Chilli Oil

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2 whole tilapia, cleaned and descaled

2 pak choi, leaves separated and use the green part

4 cloves garlic, minced

1 red onion, chopped

1 inch ginger, sliced thinly

2 tsp fish sauce

2 tsp RoniB's Kitchen Garlic Chilli Oil

1 can coconut milk

salt & pepper to taste

Lemongrass (optional)

Anaheim chillies (optional)

How to

  • Salt and pepper the tilapia inside and out then wrap pak choi leaves around the fish

  • Place the fish in a deep pan and add the garlic, onion, ginger, salt, pepper, lemongrass, and Anaheim chillies (if using).

  • Add the coconut milk, garlic chilli oil, and fish sauce. Turn on the hob to medium heat. Cook covered for about 10 minutes.

  • Remove the cover and continue to cook until the coconut milk has thickened and reduced, and the fish cooked through.

  • Adjust seasonings. Add salt & pepper to taste.

  • Serve hot with rice.

Sinanglay is a Filipino dish that is made of fish cooked in coconut milk and wrapped in pak choi leaves.


2-4 servings

25 mins

Main course