Kinilaw

Ingredients

Instructions

1. 1

   Chill a mixing bowl if possible. Dice the fish into even 1.5 cm pieces so it cures evenly, then place it in the bowl. Add the coconut vinegar and gently toss to coat. Let it sit for 5 minutes; the surface should turn slightly opaque while the center stays tender.

2. 2

   While the fish cures, prepare the aromatics: thinly slice the onion and chili, julienne the ginger, and squeeze the calamansi if not already juiced. Keeping the slices thin helps the seasoning distribute quickly in this short preparation.

3. 3

   Drain off most of the vinegar, leaving about 1 tablespoon in the bowl so the kinilaw stays bright but not harshly acidic. Add the calamansi juice, onion, ginger, chili, salt, and black pepper. Toss gently until evenly combined.

4. 4

   Fold in the coconut cream just until the fish is lightly coated. Taste and adjust with a little more salt or calamansi if needed; it should be sharp, creamy, and slightly spicy. Serve immediately in chilled bowls.

Nutrition per serving

Notes

• •Use only very fresh sashimi-grade fish from a trusted source; tuna, tanigue, mahi-mahi, or sea bass work well.
• •If you prefer a firmer, more cured texture, extend the vinegar curing time to 8 minutes, but avoid much longer or the fish can become chalky.
• •For extra traditional aroma, you may add a few torn leaves of local herbs such as tanglad or a small amount of cucumber, though this version keeps to the core flavors.
• •Serve on its own, with cucumber slices, or as a cold starter.

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