Sinanglay is a Filipino dish made from stuffed fish wrapped in leafy vegetables and lemongrass or pandan leaves cooked in a spicy coconut milk sauce.

The stuffing typically include onions, scallions, garlic, tomatoes, and siling haba chilis.

It is added to a stew made from coconut milk or coconut cream spiced with ginger (or turmeric), black pepper, patis (fish sauce) or bagoong alamang (shrimp paste), salt, labuyo chilis, and a souring agent (usually tamarind, calamansi, or bilimbi).

[1][2][3][4][5] The dish is simmered for around ten to twenty minutes, stirring occasionally to prevent the coconut milk from curdling.

Other common fish used include talusog (snakehead), hito (walking catfish), karpa (carp), puyo (climbing perch), maya-maya (red snapper),[8][9] hasa-hasa (short mackerel),[10] and pampano (pompano),[11] among others.