One of the most interesting combinations in Filipino cuisine is the Sinuglaw where the grilled flavor and fattiness of the pork offers a great contrast with the cool, sweet freshness of the raw marianted fish. I used salmon as a more healthful alternative and you can use other fatty fish to substitute. Pork is of course, another great alternative.

Ingredients (serves 2)

for the “Kinilaw”
150 g malasugue or tuna, cut into small cubes
1 green mango, sliced into julienne
1 red onion, sliced thinly
1 siling labuyo, chopped
3/4 cup coconut vinegar
1 thumb sized piece of ginger, sliced thinly
2 calamansi
sea salt and pepper

for the “Sugba”
150 g salmon fillets, cut into fingers
1 tsp fish sauce
1 tbsps coconut vinegar
1 tbsps banana catsup


  1. In a bowl, combine catsup, vinegar and fish sauce and marinate the salmon. Set aside for 10 minutes.
  2. In another bowl, combine kinilaw ingredients and let fish marinade for 10 minutes.
  3. Grill the salmon until fully cooked, aboout 2 minutes each side.
  4. Serve the marinated fish and top with the still warm grilled salmon. Season with sea salt.