LORINS Sinanglay na Tilapia


  • 2 pcs medium size tilapia
  • 6 pcs native pechay
  • 3 cups LORINS Gata
  • 3 tbsp LORINS Patis, for seasoning
  • 2 tbsp LORINS Crab paste
  • Pepper & oil

For Fish Stuffing:

  • 3-4 pcs tomatoes, chopped
  • 1 onion, chopped
  • 1/2 ginger, sliced thinly
  • 4-5 pcs cloves Garlic, chopped
  • 2 tbsp LORINS Crab paste
  • Pepper


  1. In a bowl mix tomatoes, ginger, garlic, onions, pepper and 2 tbsp LORINS Crab paste. Set aside.
  2. Clean tilapia and remove scales then slice at the back.
  3. Fill in the fish stuffing then wrap tilapia in pechay. Set aside.
  4. Sauté excess garlic, onion, tomatoes and ginger in a pan then pour in LORINS Crab paste, LORINS Gata and LORINS Patis boil until the sauce is thicken.
  5. Then gently add the wrapped tilapia. Cook until the fish is tender. Serve.

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