Sinuglaw sa Gata

Ingredients for Sinuglaw sa Gata

• 400 g grilled pork belly, chopped
• 400 g fresh snapper or other white-fleshed fish, cubed
• 1 large cucumber, cubed
• 1/2 cup coconut vinegar
• 1 cup coconut milk
• 1 red onion, sliced
• 2 tbsp ginger, minced
• Juice of 1 lemon
• 4 bird’s eye chillies, chopped
• Salt
• Freshly ground black pepper

How to cook Sinuglaw sa Gata

1. 1.Place fish in a non-reactive bowl with 3/4 of the vinegar and cure for 10 minutes.
2. 2.Gently press fish to remove excess liquid, then discard the vinegar.
3. 3.Combine fish with cucumber, onion, ginger, chillies, salt, and black pepper.
4. 4.Add lemon juice, coconut milk, and remaining vinegar. Cover and chill for 1 hour.
5. 5.Immediately after grilling, chop pork belly and fold it into the chilled fish mixture. Serve at once.