Filipino food is having a moment – try these two bold, flavour-packed recipes

Filipino flavours are everywhere right now – from ube lattes and adobo sliders to viral TikTok recipes and a growing number of Filipino-inspired restaurants. But for Omar Shah, the restaurateur behind Ramo Ramen, Mamasons and the newly opened Belly in Kentish Town, this is far from a passing trend. He’s been championing the cuisine for over a decade, blending tradition with London-born creativity to serve food that’s bold, vibrant and rooted in heritage.

Here, he shares two of his favourite recipes: a citrusy, coconut-laced trout kinilaw that makes a perfect summer starter, and a punchy marinade for classic chicken inasal, ideal for the barbecue. Whether you’re already a fan or just starting to explore Filipino cooking, these dishes bring big flavour and even bigger energy to the table.

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This trout kinilaw is a crowd-pleasing starter that’s easy to prepare. With citrusy zest, creamy coconut and a hint of heat, it brings the lively spirit of traditional Filipino kinilaw to the table. Perfect for entertaining, it’s a refreshing way to kick off any meal or gathering.

Serves: 4 as a starter

Time: 30 minutes (plus 15-20 minutes curing)

Ingredients:

⁠2 trout fillets (approximately 300-350g total; ⁠ask your fishmonger to prepare the fillets skinless)

For the kinilaw sauce:

⁠50ml Datu Puti (cane sugar) vinegar (or you can use white vinegar)

⁠25ml lime juice

⁠50ml orange juice

⁠5g peeled garlic

⁠10g sea salt

⁠225ml coconut milk

⁠25ml olive oil

⁠1 Thai red chilli, sliced

⁠½g ground black pepper

For garnishing and plating (per portion):

⁠A few pieces of seasonal fruit (orange, mango, grapefruit, or pomelo)

⁠A few coriander and mint leaves (optional)

⁠Drizzle of extra virgin olive oil

⁠Light sprinkle of red chilli

Method:

To prepare the trout:

1. ⁠Cure the fillets in a 50/50 mix of sea salt and sugar, using enough to fully coat the fish.

2. ⁠Refrigerate for 15-20 minutes, then rinse gently, pat dry with paper towel, and dice.

3. ⁠Set aside until ready to dress with the kinilaw sauce.

To make the kinilaw sauce:

4. Blend all ingredients until smooth. Chill and reserve until ready to plate.

To make the garnish:

5. Mix the trout with the kinilaw sauce just before serving. For every 100g of trout, use approximately 40-60ml of sauce.

To dress the trout:

6. Just before serving, combine the diced cured trout with the chilled kinilaw sauce. Let it sit briefly to allow the acidity to gently cure the fish.

To plate and garnish:

7. Spoon the dressed trout onto a serving plate.

8. Drizzle with extra virgin olive oil.

9. Garnish with seasonal fruits, coriander and mint leaves, and a touch of red chilli for brightness and aroma.

10. Serve immediately as a light, refreshing, and flavour-packed seafood starter.

This recipe is tailored to marinate four whole chickens (about 1.2kg each), or eight half chickens – perfect for a family gathering, backyard BBQ or special occasion. With a balance of tangy vinegar, fragrant lemongrass and punchy garlic, this marinade delivers the signature bold flavour of Filipino street-style Chicken Inasal.

Serves: 8 people (makes approximately 500g marinade for 4 whole chickens or 8 half chickens)

Prep time: 10 minutes (plus 4 hours for overnight marinating) | Cook time: 30-40 minutes (grilling)

Ingredients:

⁠125ml coconut vinegar (or substitute apple cider vinegar for a milder tang)

⁠40g fresh lemongrass stalks, bruised and finely chopped

⁠50g spring onions, chopped

⁠10g salt

⁠2.5g ground black pepper

⁠25ml fresh calamansi juice (or substitute lime juice)

⁠7g chilli powder

⁠50ml soy sauce

⁠50g brown sugar

⁠100ml vegetable or coconut oil

⁠40g fresh garlic, minced

⁠20g fresh ginger, minced

⁠10g annatto powder or paste

Method:

1.⁠ ⁠Combine all ingredients in a blender and blend until smooth. Alternatively, finely chop all ingredients and mix thoroughly in a large bowl to create a fragrant marinade.

2.⁠ ⁠Reserve a small portion of the marinade to use for basting during grilling.

3.⁠ ⁠Coat chicken thoroughly with the remaining marinade, cover, and refrigerate for at least 4 hours or preferably overnight for deeper flavor.

4. Grill marinated chicken pieces over medium-high heat, turning regularly and brushing occasionally with the reserved marinade, until fully cooked and nicely charred, about 30-40 minutes.

5. Serve hot with steamed rice, traditional Filipino dipping sauce (soy sauce with calamansi or lime and chilli) and your choice of grilled vegetables.