Sinuglaw sa Gata

Can’t decide if you want to eat Sinugba or Kinilaw? Sinuglaw sa Gata is a Filipino dish made with a combination of two different dishes, one with raw fish marinated in citrus then one with spiced grilled pork served in this creamy sour coconut milk sauce with chillies and onions.


Searching for the perfect pulutuan for summer then look no further, this combination of fresh fish and grilled pork is perfect for those tropical summer days, with creamy coconut to tame down that chillies and sour vinegar and fruity lemon makes a great mix of contrasting flavours. Sinuglaw basically is a combination of two dishes, Sinugba, a type of charcoal grilled spiced pork and Kinilaw, similar to ceviche where fresh cubed fish is marinated over spicy vinegar.

Usually served as an appetizer or beer match but it can also be eaten as a side dish with other viands and of course rice but if you can find seagrapes then it is even better. This is surf and turf, tropical style.

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Sinuglaw sa Gata

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 8
  • Category: Main Course
  • Cuisine: Filipino

Description

Sinuglaw sa Gata is a Filipino dish made with a combination of two different dishes, one with raw fish marinated in citrus then one with spiced grilled pork served in this creamy sour coconut milk sauce with chillies and onions.


Ingredients

Units Scale
  • 400 g grilled pork belly, chopped
  • 400 g fresh snapper (or any white flesh fish), cubed
  • 1 large cucumber, cubed
  • 1/2 cup coconut vinegar
  • 1 cup coconut milk
  • 1 red onion, sliced
  • 2 tbsp ginger, minced
  • juice from 1 lemon
  • 4 pcs bird’s eye chillies, chopped
  • salt
  • freshly ground black pepper

Instructions

  1. In a non-reactive bowl soak snapper in 3/4 cup of vinegar. Set it aside for 10 minutes.
  2. Using your hands gently press the fish meat to remove excess liquid. Drain the vinegar.
  3. Add the cucumber, onion, ginger, chillies and salt. Combine it well.
  4. Add the lemon juice and coconut milk, then pour the remaining vinegar. Let it soak for an hour while being chilled in the refrigerator.
  5. Before serving prepare the grilled pork belly, just after cooking, chop it then combine with the fish, mix well then serve.

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8 Responses

  1. Two wonderful dishes in one….a win win! And I love particularly the grilled pork belly served with coconut milk sauce.

  2. Pork and fish? Such an interesting combination I’ve never tried. Loving all those flavours and textures going on.

  3. suituapui says:

    Raw fish marinated in citrus sounds like our ethnic dish, the umai…our version of the sashimi.

  4. Intriguing! I must say this is a combination that would never have occurred to me, but now that I see it I want to try it.

  5. I like your description of this being surf and turf, tropical style. It sounds most interesting, combining the pork with the marinated fish.

  6. Hannah says:

    What a great study in contrasts! Rich and light, crisp and creamy, spicy and cooling, all in one dish!

  7. Inger says:

    Surf and Turf? I’m in!

  8. This is a really fascinating combination of flavors, Raymund. Portuguese fisherman used to combine pork and clams, so I see no reason why not to combine pork and white fish! Such a fresh combination of flavors.

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