Kinilaw
Kinilaw, from above
Non vegPhilippines

Kinilaw

Raw fish cured in coconut vinegar with ginger, onion and chilli. Bright, sharp, seaside fresh.

25 minTime
21 gProtein each
mediumSpice
Cured by vinegar2 chapters · 1 min read

Make it your way

Grandma's wayRaw fish cured in vinegar with ginger, onion, chilli and cucumber.
The original
174kcalsame
21 gproteinsame
1 gfibresame
25minutessame

Kinilaw.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fishsashimi grade tuna or mackerel, cubed
Vinegarcoconut or cane vinegar
Calamansijuice of 6, or lime
Gingera thumb, julienned
Onion1 small red onion, sliced
Fresh red chillies (fresh red chiles)bird's eye chillies
Cucumberdiced
Salt¾ tsp
Black peppera pinch
Thick coconut milkoptional

Method

4 steps
  1. 1Use only very fresh, sashimi grade fish kept cold. Rinse the cubes in 2 tbsp vinegar and discard it.
  2. 2Toss the fish with the rest of the vinegar, ginger, onion, chilli and salt. Rest 10 minutes.
  3. 3Add the cucumber, calamansi, pepper and coconut milk if using.
  4. 4Serve immediately, cold.
Serve it like this

Serve in a chilled bowl or coconut shell with the curing juice, chilli on top. Eat right away.

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Make it a meal

What goes with Kinilaw: a bread or rice, a side, something to drink and something sweet.

Bread or rice Pandesal150 min
Bread or rice Jeera rice30 min
With a main Chicken inasal60 min
With a main Pork menudo60 min
To drink Calamansi juice10 min
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