FISH KINILAW

FISH KINILAW RECIPE

Kinilaw is a traditional Filipino dish made from raw fish marinated in vinegar, calamansi, and a mix of fresh spices. It’s a light, refreshing, and tangy dish that’s perfect for warm days or as an appetizer. Here's how you can make an authentic Kinilaw:

INGREDIENTS

Main Ingredients:

500g fresh fish (tuna, tanigue, or mackerel are best)

1/2 cup vinegar (cane vinegar is ideal)

1/4 cup calamansi juice (or substitute with lime juice)

1 medium red onion, finely chopped

2 thumb-sized pieces of ginger, julienned

2-3 red chilies (siling labuyo), sliced (adjust to your spice preference)

1 small cucumber, diced (optional)

1 small green mango, peeled and diced (optional)

1/2 cup coconut milk (optional, for "Kinilaw na Gata")

Seasoning

Salt to taste

Ground black pepper to taste

Garnish:

Fresh cilantro or green onions, chopped (optional)

INSTRUCTIONS

Step 1: Prepare the Fish:

• Choose fresh fish for the best flavor and texture. Wash the fish thoroughly in cold water.
• Remove any skin, bones, or impurities, and cut the fish into bite-sized cubes (about 1-inch pieces).
• Place the fish in a bowl and rinse it briefly with a small amount of vinegar to remove any slimy texture. Drain well and set aside.

Step 2: Marinate the Fish

• In a bowl, combine the fish with vinegar and calamansi juice. Let it sit for about 5-10 minutes. The acid will "cook" the fish by turning it opaque.
• Drain the liquid to remove any strong fishy odor. (This step is optional if you prefer more tangy kinilaw.)

Step 3: Add the Aromatics

• Toss the fish with the chopped red onion, julienned ginger, and sliced chilies.
• Mix in diced cucumber and green mango, if using. These add crunch and a touch of sweetness and tanginess to the dish.
• If you’re making Kinilaw na Gata, stir in the coconut milk at this stage.

Step 4: Season

• Season the dish with salt and ground black pepper to taste.
• Adjust the balance of flavors by adding more calamansi juice, vinegar, or salt according to your preference.

Step 5: Chill and Serve

• Cover the bowl with plastic wrap and refrigerate the Kinilaw for at least 30 minutes to let the flavors meld together.
• Garnish with fresh cilantro or green onions before serving.

SERVING SUGGESTIONS

• Serve Kinilaw as an appetizer or side dish. It pairs well with grilled meats or seafood.
• It’s commonly enjoyed with steamed rice or as pulutan (bar food) with an ice-cold beer.

TIPS FOR THE BEST KINILAW:

• Freshness is Key: Use the freshest fish you can find, as this dish relies on the natural flavor of raw fish. If you're unsure about the fish quality, freeze it briefly to kill parasites before preparing the dish.
• Balance the Acidity: The combination of vinegar and calamansi juice should be tangy but not overpowering. Adjust to your taste.
• Add a Regional Twist:
• In Mindanao, coconut milk (gata) is often added for a creamy version of Kinilaw.
• In Visayas, people sometimes add grated tabon-tabon (a tropical fruit) for an earthy flavor.
• Other Variations: Experiment with different proteins like shrimp, squid, or oysters for a unique twist on this classic dish.

Enjoy your Fish Kinilaw, a fresh, tangy, and utterly a Filipino dish that's perfect for any occasion.

← Home Next →

© 2019 OPEN UP.The Magazine. All Rights Reserved | RECIPES