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Sinanglay

4 small Catfish or Trout
14 cups thick coconut cream
1/2 cup tomatoes, sliced
1 tsp. strips or fresh ginger
1/2 cup onions, sliced
Salt to taste
1 tsp. strips of green hot pepper
Bochoy leaves


Clean fish very well. Mix onion, tomato and ginger and stuff the fish with the mixture. Wrap each in bochoy leaf. Arrange wrapped fish in deep saucepan. Add coconut cream and salt. Bring to a boil, then lower heat and allow to simmer. Add pepper and continue simmering until cooked.





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