How to Cook Dilis Sinuwaan (Anchovies in Coconut Milk)
Dilis sinuwaan is a traditional Bicolano dish of fresh anchovies wrapped in taro leaves and gently simmered in creamy coconut milk with ginger, vinegar, and simple seasonings.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Fish Recipe
Cuisine: Filipino
Keyword: anchovies in coconut milk, dilis sinuwaan
Servings: 12 pcs
Calories: 102kcal
Author: Manny
- 12 pcs gabi leaves
- 300 grams fresh dilis anchovies
- 6 pieces green pepper cut into strips
- 2/3 cup pure coconut milk diluted with 1 and 2/3 cups water
- 3 Tbsp. vinegar
- 1 tsp. salt
- 1 small piece crushed ginger
How to Cook Dilis Sinuwaan:
Wrap 2 tablespoons dilis in gabi leaves. Follow the same procedure with the rest of the dilis.
Tie the remaining leaves in knots and line them in the bottom of a cooking pan.
Add pepper, coconut milk, vinegar, salt and ginger.
Place the wrapped dilis on top and let boil for 45 minutes . Six servings.
Use the Freshest Anchovies You Can Find
Fresh anchovies give dilis sinuwaan a naturally sweet flavor and a cleaner taste. Choose fish with shiny skin, bright eyes, and a mild ocean smell for the best results. Rinse them thoroughly under running water before wrapping them in the taro leaves.
Simmer Gently Without Stirring
Cook the wrapped anchovies over gentle heat and avoid stirring once the coconut milk starts to simmer. This keeps the taro leaf bundles intact and prevents the coconut milk from separating too quickly. A slow, steady simmer also allows the fish to become tender while the sauce turns rich and creamy.
Don't Rush the Cooking Time
Allow the dish to cook for the full recommended time so the taro leaves become soft and safe to eat. The longer simmer also helps the ginger, vinegar, and coconut milk blend into a balanced, flavorful sauce. If the coconut milk reduces too much before the leaves are tender, add a small splash of coconut milk or water and continue cooking over low heat. 