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Posted Apr 10, 2021
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CONTRIBUTED BY ANGELO COMSTI

Kilawin Recipe

Prep time: 30 Minutes

Cooking time: N/A

Serving Size: 1

Like most dishes, kinilaw has not been immune from the pull of personalization. Many chefs have laid their hands on this traditional dish, brandishing it with their signature flair. Here is an example of a recipe that does both—harkening back to tradition while looking towards innovation. Kinilaw has had a long and intriguing past, but there is no doubt that it will continue to evolve and represent the Philippines in the future.

Ingredients

1/2 Cup tanigue or Pacific mackerel, deboned, cubed, and skinned

1/2 Cup kinilaw vinegar (see recipe below)

1/4 Cup coconut milk, first press

1 tbsp red onion, chopped

1 tsp green chili, chopped

1 tsp red chili, chopped

To Taste salt and pepper

KINILAW VINEGAR

1 cup white vinegar

1/4 cup calamansi juice

3/4 cup white sugar

2 tbsp salt

1 tsp red chili, chopped

1 tsp green chili, chopped

3 tbsp red onion, chopped

2 tbsp ginger, grated

 

Procedure

Make the Vinegar

1. Make the kinilaw vinegar by combining all the ingredients together. Mix until the salt and sugar dissolve completely. Store in the chiller until use.

NOTE: The longer the vinegar rests, the more pronounced the flavor becomes.

Combine Ingredients

2. Combine the cubed tanigue with flavoured vinegar. Marinate for at least 15 minutes in the chiller.

3. Season the marinated tanigue to taste.

4. Add coconut milk to marinated tanigue.

Plate And Serve

5. Plate in a shallow container. Top with the rest of the ingredients.

6. Serve cold.

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