Sinanglay is a traditional dish originating from the Bicol area. The dish is usually made with a combination of fish (usually tilapia), tomatoes, onions, garlic, ginger, chili peppers, bok choy, coconut milk, and salt. The fish is typically stuffed with onions, tomatoes, ginger, and garlic.

It is then wrapped in leafy greens (such as bok choy, mustard greens, or taro leaves) and cooked in a mixture of coconut milk, chili peppers, and salt. Sinanglay is simmered until the liquid is reduced, and it's then served with steaming hot rice on the side.

The dish can also be made with other types of fish such as red snapper (maya-maya), pompano, catfish (hito), and milkfish (bangus).