Easy Sinugno Recipe
I. Introduction
A Bicolano-style fish stew with coconut milk, chili, and malunggay—creamy, spicy, and deeply comforting. This Easy Sinugno Recipe combines the richness of coconut milk with the heat of chilies and the nutrition of malunggay leaves, creating a satisfying fish stew.
II. Ingredients
- 1 lb fish (tuna or mackerel), cut into serving pieces
- 2 cups coconut milk
- 6-8 pieces siling labuyo (Thai chilies) or red chilies
- 1 thumb-sized piece of ginger, sliced
- 1 large onion, sliced
- 1 bundle malunggay leaves
- 2 tbsp cooking oil
- Salt and pepper to taste
III. Equipment
- Pot with lid
- Wooden spoon
- Knife and cutting board
- Measuring cups
IV. Instructions
- Heat oil in a pot over medium heat.
- Sauté ginger, onions, and chilies until fragrant.
- Add fish pieces and cook gently for 2-3 minutes.
- Pour in coconut milk and bring to a gentle simmer (do not boil vigorously).
- Cook for 10-15 minutes until fish is cooked through.
- Add malunggay leaves in the last 2 minutes of cooking.
- Season with salt and pepper to taste.
- Serve hot with steamed rice.
V. Tips
Don’t boil coconut milk vigorously—it may curdle; use fresh malunggay if available. The key is gentle cooking to prevent the coconut milk from separating and to keep the fish intact. The malunggay adds both nutrition and a slightly bitter taste that balances the richness of the coconut milk. Adjust the number of chilies according to your heat preference.
VI. Serving
Served with steamed rice to tame the heat. This flavorful stew pairs wonderfully with rice, which helps balance the spiciness and absorbs the creamy coconut sauce. The combination of fish, coconut milk, and vegetables creates a satisfying and nourishing meal.
VII. Storage
Keeps 2 days; reheat on low flame. Store in an airtight container in the refrigerator. The coconut milk may separate during storage, which is normal—simply stir well when reheating. Reheat gently to prevent the coconut milk from curdling further.
