Introduction to Sinugba nga Panga
Sinugba nga panga, or grilled tuna jaw, is a cherished dish in Filipino cuisine, particularly enjoyed in the Visayas and Mindanao regions. This dish embodies the rich flavors of the sea and the heartwarming tradition of grilling fresh catch. Known for its smoky aroma and tender texture, sinugba nga panga is often a centerpiece during family gatherings and celebrations.
Recipe Details
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Ingredients
To make sinugba nga panga, you will need:
– 1 large tuna jaw (approximately 1 kg)
– 4 tablespoons soy sauce
– 2 tablespoons calamansi juice (or lime juice)
– 3 cloves garlic, minced
– 1 teaspoon ground black pepper
– Salt, to taste
– Optional: chopped green onions for garnish
Instructions
- In a bowl, mix soy sauce, calamansi juice, minced garlic, black pepper, and salt to create a marinade.
- Marinate the tuna jaw in the mixture for at least 30 minutes for maximum flavor.
- Preheat your grill to a medium-high heat.
- Place the marinated tuna jaw on the grill. Cook for about 10 minutes on each side or until it’s nicely charred and cooked through.
- Remove from the grill and let it rest for a few minutes before serving.
Tips for Best Flavor
For the best smoky flavor, use charcoal for grilling. Adding wood chips like hickory can intensify the smokiness. A well-marinated tuna jaw will not only be tender but also full of flavor, so don’t rush the marinating process.
Serving Suggestions
Sinugba nga panga pairs beautifully with steamed rice and is often enjoyed with soy sauce mixed with calamansi for dipping. Grilled vegetables on the side elevate the meal further!
Optional Variations
If you’re looking for variations, you can substitute the tuna jaw with bangus (milkfish) or any firm fish of your choice. The marinade will work wonders on any type of fish!
