Kinilaw
Kinilaw is a tangy and bright Filipino dish consisting of raw fish u0022cookedu0022 with citrus and vinegar. With no heat involved, it's incredibly simple to prepare and is the perfect appetizer or snack to be shared!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ~255 g basa fillets, cut into thin strips or 1-inch cubes
- ~1 cup vinegar, for marinating
- 1/2 cup red onion, julienned (~1/2 small red onion)
- 1 tbsp ginger, julienned
- 1/4 cup cucumber, thinly chopped
- 1/4 cup roma tomato, julienned (1/2 tomato)
- 1/2 tbsp cilantro stems, chopped
- 1-2 Thai chillies, chopped
- 2 tbsp vinegar (cane or coconut vinegar work best here)
- 2 tbsp citrus juice (calamansi, lime, or lemon)
- 1/2 tsp salt, to taste
- 1/4 tsp ground black pepper, to taste
- 1 tbsp coconut cream (or coconut milk)
Instructions
- 1
Prepare the fish by either slicing it into thin strips or cutting it into 1-inch cubes. Place it into a bowl and pour in the 1 cup of vinegar which should just be enough to submerge the fish. Massage the fish gently with the vinegar, then let it soak for 15 minutes. After 15 minutes, drain the vinegar and set the fish aside.(You can start to prepare the veggies while the fish is soaking)
- 2
In a bowl, combine together the 2 tbsp of vinegar, citrus juice, coconut cream, salt, and pepper. Mix thoroughly until well combined.
- 3
Add in the onion, ginger, cucumber, tomato, cilantro stems, Thai chilies, and the vinegar-soaked fish. Stir gently to combine, then cover with plastic wrap. Let this marinate for at least 30 minutes up to an hour to continue "cooking" the fish.
- 4
Serve and enjoy with an ice-cold drink!