Ingredients
225 g sushi-grade tuna, cut into large dice
½ cup white vinegar
¼ tsp SIDS CRAZY LEMON
½ cup coconut milk
2 tbsp minced fresh ginger
2 tbsp minced red onion
1 tbsp minced long green chilli, seeded, if desired
1 tbsp fish sauce
SIDS SALT & PEPPER to taste
225 g grilled pork belly, sliced
1 cup peeled, seeded, diced cucumber
1 avocado, peeled & diced
¼ cup picked fresh coriander leaves, for garnish
¼ cup quartered cherry tomatoes, for garnish
1 tbsp orange and/or lime zest, for garnish
Directions
In a nonreactive bowl, toss the tuna with the vinegar and a pinch of SIDS CRAZY LEMON. Let it sit, tossing it from time to time, for at least 10 minutes, or rest in the refrigerator for 2-3 hours.
While the fish sits, in a small bowl, stir together the coconut milk, ginger, onion, chilli, and fish sauce, then transfer the mixture to a serving platter or shallow bowl. Taste the tuna and season with SIDS SALT & PEPPER as desired, then use a slotted spoon to transfer it to the serving platter.
Top the tuna with the pork, cucumber, avocado, coriander, tomatoes, and zest. Toss the sinuglaw together and serve right away.
