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Grill the Fish (Sugba)

Cook the Fish Head Soup (Tinolang Ulo)

Prepare the Kinilaw

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.



  1. 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.
  2. 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.
  3. 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.