SINANGLAY NA PAMPANO

SINANGLAY NA PAMPANO

ingredients

6 segments garlic, crushed
1 pc onion, sliced
1 pc small ginger, sliced
2 cups coconut milk
2 tsp salt
3 pcs medium tomato, sliced
1 medium pampano, cleaned and cut through back
3 pcs pechay leaves

Cooking procedure:

Mix garlic, onion, ginger and coconut milk. season with salt. Set aside. Put tomato and coconut milk mixture in fish then wrap with pechay leaves. Seasoned with 2 tbsp coconut milk mixture and fold over. Arrange by layers in saucepan. Cover with remaining coconut milk mixture. Cook over medium heat until done.