Inihaw / Sugba: The ULTIMATE Filipino Marinade & BBQ Glaze

Sinugba has always been a staple weekend sort-of-life celebratory dish in the Philippines. You know your neighbor is making sugba when you get a sniff of that smokey charcoal aroma in your neighborhood.

And for a chick who grew up in Gensan where we are abundant in seafood, most specially the priced tuna, sugba (which means to-grill in English) has been a regular thing. So for this video, I will show you how to make a sinugba marinade and glaze that is TRULY Filipino in flavor.

Full list of ingredients and measurements:

INGREDIENTS:

1 cup soy sauce
1 1/2 cup water
4 cloves of garlic - chopped
2 bird’s eye chili - chopped (optional)
2 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon sugar
2 tablespoon tomato sauce

PROCEDURE:

1.In a large container, mix the the soy sauce, water, crushed garlic, chili, salt, and ground black pepper.
2.Add your choiced fish meat, and marinade for at least 1 hour to 3 hours.
3.Then grill your marinated mixture.

GLAZE:
1.Strain 2 cups of the marinade mixture, and cook over low heat.
2.Add the tomato sauce and sugar, and stir until you have a thick consistency. Set aside.
3.While on the half part of the grilling process, brush the glaze to meat and allow to cook for 5 minutes.

Note: De-glaze for the second or third time if needed.