Name: Sutokil na Isda (Sugba, Tinola, Kinilaw)
Yield: 4
Ingredients: 480.0g Lapu Lapu Fillet, trimmed; 60.0g Knorr Liquid Seasoning 3.8L; 45.0ml Calamansi Juice; 45.0g Garlic, minced; 1.0g Black Pepper; 30.0ml Corn Oil; 60.0g Onion, chopped; 45.0g Ginger, cut into thin strips; 1000.0ml Water; 3.0g Knorr Shrimp Seasoning Powder 1kg; 500.0g Ulo ng Lapu Lapu, cleaned and trimmed; 150.0g Sayote, cut on a bias; 30.0ml Fish Sauce; 5.0g Dahon ng Sili; 500.0g Lapu Lapu Fillet, trimmed, cut into cubes; 20.0g Ginger, sliced thinly; 1.0g Finger Chili , chopped; 4.0g Knorr Lime Powder 400g, dissolved in water; 45.0g Red Onions , thinly sliced; 1.0g Knorr Chicken Powder 1kg

The Sugba (grilled belly) offers a smoky and succulent taste, the Tinolang Ulo (fish head) soup brings out the rich, natural flavors from the fish’s head, and the Ceviche-style filets provide a tangy and refreshing contrast. This dish is a true celebration of the diverse flavors that one fish can offer.

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Preparation

Grill the Fish (Sugba)
20 minutes
- Season the fillets with the liquid seasoning, calamansi juice, minced garlic, and pepper.
- Grill the seasoned fillets until they are cooked through but still moist.
Cook the Fish Head Soup (Tinolang Ulo)
25 minutes
- Heat the oil in a pot and sweat the onions and ginger.
- Add the water and shrimp powder to the pot.
- Bring the soup to a boil.
- Add the lapu lapu and sayote to the pot.
- Simmer the mixture until the lapu lapu and sayote are cooked through.
- Season the tinola with fish sauce and dahon ng sili.
Prepare the Kinilaw
- Combine the ginger, chili, and lime powder in a bowl and mix well.
- Pour this mixture onto the fish and toss well.
- Add the red onions and chicken powder to the fish and mix.
- Let the fish marinate for 10 minutes and then chill it in the refrigerator.

Brando Santos

Brando Santos

Sutokil na Isda (Sugba, Tinola, Kinilaw)

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Ingredients

Grill the Fish (Sugba)

Cook the Fish Head Soup (Tinolang Ulo)

Prepare the Kinilaw