Kinilaw
Ingredients
- 1 pound tanigue or tuna skinned and deboned
- 1 cup vinegar
- 4 pieces calamansi or half of a lemon or half of a lemon
- 2 thumbs ginger minced
- 1 medium red onion minced
- 2 pieces green chili or Thai chili cut into thin slices
- salt
- pepper
Instructions
- Begin by washing the fish meat and gently tapping it dry with paper towels. Cut the fish into 1-inch cubes.
- In a bowl, place the fish cubes. Pour in the vinegar and squeeze the juice from calamansi over the fish. Season with a pinch of salt and a generous sprinkle of fresh ground pepper.
- Add the minced ginger, onion, and sliced chili. Gently toss the ingredients until well blended.
- Cover the bowl and allow the fish to marinate in the refrigerator for at least an hour, or up to 3 hours. During this time, you’ll notice the fish losing its translucent and pinkish color, turning whiter and opaque.
- When ready to serve, transfer the ceviche to a stylish serving dish.
Details Behind My Kinilaw Recipe
Kinilaw Recipe – Kinilaw is a traditional Filipino dish that originated from the Visayan region. Its name is derived from the word “kilaw,” meaning raw or uncooked. Unlike other dishes, kinilaw refers to the preparation process rather than the actual dish itself. Usually made with fish, the meat is cured in vinegar instead of being cooked, giving it a unique flavor. Additional souring agents like calamansi, kamias, tamarind, or green mangoes are used to enhance tartness, while black pepper, onions, ginger, and chili peppers add depth to the dish.
It is often served as appetizers or as finger food (pulutan) with alcoholic drinks. However, what makes kinilaw different from regular ceviche? Kinilaw stands out with its use of vinegar in the preparation, while ceviche relies on citrus flavors. Additionally, kinilaw incorporates ingredients like ginger and calamansi, providing a distinct taste, whereas cilantro and lime are more commonly found in ceviche. Because of these subtle differences, kinilaw is otherwise known as Filipino-style ceviche.
While the dish is not overly hard to make, there are different tips and tricks to making the dish more delicious.
Additional Notes for My Kinilaw Recipe
In preparing kinilaw, various seafood options can be used, with fish being the primary choice. Tanigue (Spanish mackerel) and Tambakol (yellowfin tuna) are commonly used in kinilaw recipes, known for their firm and flavorful meat. Other fish varieties suitable for kinilaw include marlin, tulingan (mackerel tuna), labahita (black surgeonfish), lapu-lapu (miniata grouper), and mahi-mahi (dolphinfish). If you prefer seafood beyond fish, options like squid, shrimp, crabs, oysters, seaweed, and clams work equally well in kinilaw.
Dishes Similar to Kinilaw
Kinilaw isn’t just about raw seafood; it also applies to dishes with raw fruits and veggies soaked in vinegar and spices. When it comes to these variations, they’re sometimes called ensalada, which means “salad” in Spanish. One example of this is atchara. Atchara is a popular Filipino pickled dish made from grated unripe papaya, often served as a side with fried or grilled dishes like pork barbecue. The main ingredients include grated unripe papaya, carrot slices, ginger, bell pepper, onion, and garlic. You can add raisins, pineapple chunks, chilis, black pepper, red pepper flakes, or peppercorns for extra flavor.
Another option you can try is pickled mangoes. Pickled mango, called burong mangga in the Philippines, is a tasty side dish made by pickling almost ripe mangoes in a mix of vinegar, sugar, salt, and water. Using nearly ripe green mangoes is best for their ideal balance of sweetness and sourness, along with a satisfying crunch. The pickling solution gives the fruit a delicious tangy-sweet flavor. Pickling mangoes serves two purposes: preserving the fruit and reducing food waste. This traditional method, immersing mangoes in a brine or acidic solution, extends their shelf life and prevents spoilage and bacterial growth.
Other Filipino Fish Dishes
If you want to try other fish dishes, you can try pinangat na isda. Pinangat na isda is a tasty Filipino dish from Southern Luzon. It involves cooking fish or shrimp with tomatoes in a broth soured by fruits like calamansi, bilimbi, tamarind, or santol. Compared to sinigang, another sour soup, pinangat na isda has a milder tartness. Some may call it “pangat na isda,” but it’s essential to differentiate it from paksiw, a dish that uses vinegar to sour the broth.
For something simple but flavorful, you should try fried bangus. Fried Bangus is a Filipino fish dish that usually consists of a milkfish cut into a circular shape, filled with tasty ingredients, and deep-fried for a golden color. It goes well with soy sauce and pickled vegetables, and despite its simplicity, the marinade gives it a delightful sour and spicy flavor. While it’s commonly enjoyed whole, you can also slice the fish into smaller portions.
These are just a few of many fish dishes to explore in Filipino cuisine. Generally, you’ll find plenty of unique dishes to explore.
