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