Kinilaw na isda Recipe
A different kind of appetizer from raw fish in vinegar and spices.
It is not actually the dish but the process of preparing it. It hailed from the Philipines Visayan region and is derived from the word, kilaw, which means raw or uncooked. The meat, normally a fish, is 'cooked' without the application of heat but is rather cured in vinegar.
Ingredients
1 pound of fish filet, cut into bite size pieces
1 medium sized onion, finely chopped
1 large knob of ginger, peeled and minced
1 large cucumber, peeled and thinly sliced (optional)
1 cup of vinegar
4 calamansi lemons, juiced
2 small chili peppers, minced
salt to taste
freshly ground black pepper
Instructions
Start by combining the vinegar and calamansi juice in a large mixing bowl.
Stir briefly to mix these together.
Now add the minced ginger and chopped onion to the mixing bowl and stir.
Let this since for 5 minutes.
Now add the cucumber and fish to the mixing bowl.
Stir and toss this until the mixture is well blended with the meat and vegetables.
Taste the liquid then adjust the flavor using more or less salt, vinegar, and citrus juice, as needed.
If you like it spicy, add the minced chilis here then stir again.
Let this sit for at least 5 minutes then serve chilled or room temperature.
Enjoy 😊
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