Kinilaw Recipe
Try this Kinilaw Recipe recipe, or contribute your own.
Try this Kinilaw Recipe recipe, or contribute your own.
- 2 tbsp. sugar
- 2 kgs. fresh fish barracuda/tuna/king fish fillet cut into cubes {i use fresh catch barracuda for this post.}
- 2 cups vinegar {or a little more to keep raw fish properl
- 200 grms. ginger peeled and minced
- 200 grms. dry red onions finely chopped
- 200 grms. tomato finely chopped
- 400 grms. cucumber coarsely peeled. cut halve and quar
- 8 pcs. red/green chilli hot thinly sliced
- 1/2 cup finely chopped spring onions
- 100 ml. lemon or kalamansi juice {a little more or les
- salt and freshly grounded black pepper
- Carbohydrate 29.994 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (30g)
- Sodium 0 mg
- Sugar 29.994 g
- Trans Fat 0 g
- Calories 116 calories
Step-by-step
- If you are using frozen fish, thaw it inside the fridge below 4'C overnight. No need to descale the fish.
- Cut the fish head and pick the part which is after the ribs and few inches before the tail. {Other fish parts can be cooked for other dish like Sinigang sa Kamatis}
- Using a fillet knife, run it through the meat avoiding the fishbones. Cut the fillet in half lengthwise.
- Lay it flat on the chopping board, scale side down and carefully run the knife to remove the skin from the meat.
- Cut the fish fillet into cubes. Discard fish skin and fishbones.
- Transfer into a large mixing bowl.
- Pour in the vinegar into the bowl of raw fish. Toss generously, making sure all raw fish is properly soaked in vinegar.
- Cover with plastic film wrap and set aside for 30 minutes.
- While waiting for the soaked fish in vinegar, you can start preparing the other ingredients. You might wanna keep some of these chopped ingredients for topping your Kinilaw before serving it later.
- Now after 30 minutes… Strain soaked fish and discard the used vinegar.
- Transfer into a larger mixing bowl, add all the chopped ingredients.
- Pour in the lemon/kalamansi juice.
- Season with sugar, salt and freshly grounded black pepper.
- Transfer it to a serving dish, top with reserved chopped ingredients.
- Keep it cool and serve with extra slice of lemon or kalamansi.
Kinilaw: A Fresh and Zesty Filipino Delight
As a busy professional, finding time to cook delicious and healthy meals can be a challenge. But sometimes, the simplest recipes are the most rewarding. This is certainly true of Kinilaw, a vibrant Filipino dish that requires minimal cooking time yet bursts with fresh flavors. I discovered this recipe while on a business trip to the Philippines and have been making it ever since. It’s become a go-to for quick weeknight dinners and even impressive appetizers for gatherings. The beauty of Kinilaw lies in its simplicity. It’s all about letting the quality of the ingredients shine. The fresh, raw fish, marinated in vinegar and citrus, is the star, complemented perfectly by crisp vegetables and a hint of spice.
The preparation itself is straightforward. The most time-consuming part is preparing the fish, but even that is relatively quick. I usually buy fresh fish from the market, but frozen fish works well too – just make sure to thaw it properly. Once the fish is cubed, it’s just a matter of marinating it in vinegar, then combining it with the other ingredients. I love how this recipe allows for customization. The type of fish, the vegetables, and even the level of spice can all be adjusted to your preferences. Sometimes I use barracuda, other times tuna – both are delicious! I also enjoy experimenting with different vegetable combinations, adding things like bell peppers or green mangoes for extra crunch and flavor.
Kinilaw is more than just a recipe; it's a reflection of Filipino cuisine's emphasis on fresh, vibrant ingredients and bold flavors. It's a dish that embodies the spirit of Filipino hospitality – simple yet impressive, and always a welcome addition to any meal. This recipe is perfect for a hot summer day, as the refreshing flavors are truly invigorating. The balance of tartness from the vinegar and citrus, the sweetness from the sugar, and the slight heat from the chili peppers creates a symphony of taste that is both satisfying and unforgettable. The next time you're looking for a quick, healthy, and flavorful meal, look no further than Kinilaw. It's a guaranteed crowd-pleaser and a testament to the beauty of simple, fresh ingredients.
Beyond its deliciousness, Kinilaw is also surprisingly versatile. It can be served as an appetizer, a light lunch, or even a main course, depending on the serving size. The vibrant colors and refreshing flavors make it a beautiful addition to any table. I often serve it with a side of rice or some crusty bread to soak up the delicious juices. It's also fantastic with grilled meats or as a topping for salads. The possibilities are endless!
Tips and Variations:
- Fish Selection: While barracuda, tuna, and kingfish are traditional choices, many other firm, white fish work well, like mahi-mahi or snapper. Avoid oily fish.
- Vinegar Choice: White vinegar is commonly used, but cane vinegar or a blend of white and apple cider vinegar can add complexity.
- Spice Level: Adjust the amount of chili peppers to your preferred level of spiciness. For a milder version, remove the seeds before slicing.
- Vegetable Variations: Feel free to experiment with other vegetables like bell peppers, green mangoes, or even shredded carrots.
- Garnish: A sprinkle of fresh cilantro or chopped green onions adds a nice finishing touch.
Making Kinilaw is a culinary adventure, a journey into the heart of Filipino flavors. It’s a recipe that’s as much about the experience as it is about the final product – the joy of preparing fresh ingredients, the anticipation of the flavors melding together, and the ultimate satisfaction of sharing a delicious meal with loved ones. So, go ahead, try this recipe and experience the magic of Kinilaw for yourself! You won't be disappointed.
