Sinuglaw is a combination of fish ceviche and grilled pork, mixed together to make a wonderful tasty dish. This can be an appetizer, pulutan, or main dish. And when it comes to the ingredients, I think you will wonder and will become curious of the fruit called tabon tabon. It’s only indigenous to places in Visayas and Mindanao. So those living in Luzon are not familiar with it, the fruit is oval in shape and the color is brown.
It resembles the chico fruit but when you slice it the core looks like a walnut or like a brown colored brain. It is said to remove fishy taste and odor and prevents upset stomach. Since the fish is raw and only marinated in vinegar, you really need to remove the fishy odor and taste using the tabon tabon. But you can substitute it with grated coconut if none is available in your area.
How to Make Sinuglaw
- 100 grams ginger julienne
- 100 grams onions julienne
- 25 grams leeks julienne
- 15 pcs bird's eye chili peppers minced
- 1/2 kilo fresh tuna fillet or blue marlin fillet cut into cubes
- 1/2 kilo pork chops seasoned with salt, pepper and calamansi
- 300 ml coconut vinegar
- 2 pcs native lime
- 1 pc tabon-tabon or 1/4 cup grated mature coconut
- 5 Tbsp coconut vinegar
How to make sinuglaw:
- Grill pork chops until well done. Slice into cubes and set aside.
- In a small bowl, combine ginger, onions, leeks, chili pepper, fresh fish and grilled pork. Add in about 300 ml vinegar.
- Cut native lime and squeeze the juice into the mixture.
- In a separate bowl, scoop tabon-tabon into small pieces with a spoon. Add about 5 tablespoon vinegar.
- Toss vinegar mixture into the sinuglaw mix. (In case you can't find tabon tabon , you can use use grated coconut. But the procedure is slightly different, you have to mix the grated coconut on the tuna fillet cubes before tossing it in the sinuglaw.)
- Then mix all the ingredients together. Season with salt and pepper. Chill before serving.