SINUGBA NA ISDA (GRILLED FISH)

This blog is a continuation of the SINUGBA NA LIEMPO Please check it out. As i mentioned, Sinugba na liempo and Sinugba na Isda comes hand in hand.

I used tilapia for this specific sinugba but you can use different kinds of fish of your choice. Snapper and trout are great for this dish as well. Although this is categorized as grilling, the process is technically steaming the fish. The tilapia is wrapped w/ banana leaves and then grilled, so the banana leaves gets grilled and charred w/c imparts a distinct flavor and aroma to the steaming fish.

Ingredients:

Whole fish (cleaned, scaled and gutted)

1 pack banana leaves ( available at Asian stores)
tomatoes (sliced)
green onions (cut into 1" length )
garlic (minced)
lemon grass (fresh is better- cut into 1" length)

ginger (sliced thinly)

S&P

***i didn't put exact measurements, the quantity will all depend on the size of your fish and how many will you be grilling.

1. Mix all the veggies and spices, then stuff some into the fish cavity.

2. Lay the stuffed fish in the middle of the banana leaves putting some of the veggie, spice mixture under the fish and on top of the fish.

3. Wrap the fish sealing ends w/ toothpick.

4. Grill until banana leaves are charred approximately about 30 minutes.

SERVE W/ THE SINUGBA NA LIEMPO, STEAMED RICE. I LOVE MINE W/ SPICY VINEGAR.

Lay fish in the middle of the banana leaves.

Secure edges w/ tooth pick

Grill (i grilled this fish for 35 minutes)

Unwrap gingerly, and enjoy the aroma as you unwrap!

ENJOY!!!!!

SINUGBA NA LIEMPO (GRILLED PORK BELLY)

I grilled this during the "grilling season" w/c was last month. I got busy and forgot to blog this right away. Anyways, it's still grilling season somewhere! but you can certainly bake or broil them too!

This dish is one of my papa's favorite and when ever my mama prepares this dish she always grills fish along side the liempo, so i do the same thing. I will blog the Grilled Tilapia wrapped in banana leaves after this.

CUT THE PORKBELLY INTO STRIPS, SEASON W/ GARLIC POWDER, ONION POWDER, SALT AND PEPPER. GRILL UNTIL COOKED.

LAMI KAAYO (SO DELICIOUS). I LIKE MINE SERVED W/ SPICY VINEGAR

SINUGBA NA LIEMPO (GRILLED PORK BELLY) WITH STEAMED WHITE RICE, CHERRY TOMATOES, GRILLED CORN AND SPICY HOT VINEGAR DIP

ENJOY!!!!!