Salmon Kinilaw
Our classic Kinilaw recipe uses chunks of salmon coated in a dressing of calamansi juice, vinegar, and coconut milk. It’s tangy, refreshing, and the perfect Filipino appetizer!<br>
- Prep time
- 25 min
- Cook time
- 18 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250 g raw salmon, cut into bite-sized cubes
- 1/2 cup white vinegar, for marinating
- 1/4 cup cucumber, thinly chopped
- 2 tbsp cilantro leaves, chopped
- 1 tbsp ginger, julienned
- 1/2 tomato, julienned
- 1/2 small red onion, julienned
- 2 tbsp white vinegar
- 2 tbsp calamansi juice (lime or lemon juice can work)
- 1 tbsp coconut milk
- 1/2 tsp kosher salt, to taste
- 1/4 tsp ground black pepper, to taste
- Rice paper, cut into 8 even sections
- Oil, for frying
Instructions
- 1
Prepare the salmon by marinating it in the 1/2 cup of vinegar. Mix well to combine and let sit for 10 minutes.
- 2
In the meantime, combine together the cucumber, cilantro, ginger, tomato, and onion in a large mixing bowl. Pour in the vinegar, calamansi, coconut milk, salt and black pepper. Mix well to combine.
- 3
Once the salmon has finished marinating in the vinegar, using a slotted spoon, transfer the salmon to the large bowl. Toss gently to combine and to coat the salmon in the dressing.
- 4
Optional, Prepare the Rice Paper Chips: Heat about 1-inch worth of oil in a large pan over medium-high. Once hot, carefully drop in the rice paper pieces (they will puff up almost immediately!). Using tongs or a large spoon, remove the fried rice paper chips and drain on a wire rack to cool completely for about 5 minutes.
- 5
Serve the kinilaw immediately with the chips. Enjoy!