📝 About This Recipe
Transport your palate to the pristine shores of the Visayas with Sinugba, a masterclass in coastal Filipino simplicity. This dish features fresh, whole fish stuffed with a vibrant medley of ginger, tomatoes, and onions, then grilled over hot charcoal to achieve a smoky, charred skin and buttery, moist flesh. It is more than just a meal; it is a celebration of the ocean's bounty, defined by the perfect balance of natural sweetness and the pungent kick of a spicy vinegar dipping sauce.
🥗 Ingredients
The Fish
- 1 kg Whole Fish (Bangus, Tilapia, or Red Snapper) (cleaned, scaled, and gutted with a pocket sliced along the back or belly)
- 2 tablespoons Sea Salt (coarse grain preferred)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Coconut Oil (for brushing the skin)
The Aromatic Stuffing
- 2 medium Red Onions (thinly sliced)
- 3 medium Roma Tomatoes (diced)
- 2 inch thumb Ginger (peeled and julienned)
- 2 stalks Lemongrass (Tanglad) (pounded and tied into a small knot)
- 3 stalks Spring Onions (chopped)
Sawsawan (Dipping Sauce)
- 1/2 cup Coconut Vinegar (Sukang Paombong)
- 2 tablespoons Soy Sauce
- 1 tablespoon Calamansi Juice (freshly squeezed)
- 3-5 pieces Bird's Eye Chilies (Siling Labuyo) (crushed)
- 1 small Red Onion (finely minced)
👨🍳 Instructions
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1
Prepare your charcoal grill. You want the coals to be glowing red with a thin layer of white ash, providing a steady medium-high heat.
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2
Thoroughly rinse the fish under cold running water and pat it completely dry with paper towels; dry skin is the secret to preventing sticking.
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3
Make 2-3 shallow diagonal slashes on both sides of the fish to ensure even cooking.
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4
Generously rub the sea salt and cracked pepper over the skin and inside the cavity of the fish.
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5
In a medium bowl, toss together the sliced onions, diced tomatoes, ginger, and spring onions.
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6
Stuff the aromatic mixture tightly into the cavity of the fish, adding the knotted lemongrass stalk last to seal the flavors in.
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7
Brush the exterior of the fish generously with coconut oil to create a non-stick barrier and promote a crispy skin.
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8
Clean the grill grates and rub them with an oil-soaked paper towel.
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9
Place the fish on the grill. Let it sear undisturbed for 7-9 minutes. Do not try to move it too early, or the skin will tear.
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10
Carefully flip the fish using two large spatulas. Grill the other side for another 7-8 minutes or until the flesh is opaque and flakes easily with a fork.
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11
While the fish is grilling, prepare the sawsawan by mixing the vinegar, soy sauce, calamansi, minced onion, and crushed chilies in a small bowl.
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12
Remove the fish from the grill and let it rest for 5 minutes to allow the juices to redistribute.
💡 Chef's Tips
Always use the freshest fish possible; the eyes should be clear and the gills bright red. If using Bangus (Milkfish), keep the scales on to act as a natural heat shield, keeping the meat incredibly moist. To prevent sticking, you can wrap the fish in a wilted banana leaf before grilling, which also adds a floral aroma. Don't over-flip; one turn is all you need for a perfect, intact presentation. If the stuffing falls out, use kitchen twine or toothpicks to secure the cavity before placing it on the heat.
🍽️ Serving Suggestions
Serve hot with a side of steamed white rice or 'Puso' (hanging rice) for an authentic Visayan experience. Pair with an Ensaladang Talong (grilled eggplant salad) to add a creamy, smoky contrast. Provide a small dish of extra calamansi and sea salt for those who prefer more acidity. Accompany with an ice-cold San Miguel beer or a fresh Buko (young coconut) juice. Serve on a large banana leaf in the center of the table for a traditional 'Boodle Fight' feel.