How to Make Sinuglaw
Sinuglaw is a combination of fish ceviche and grilled pork, mixed together to make a wonderful tasty dish.
Servings: 6 servings
Calories: 258kcal
Ingredients
- 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
Instructions
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.