Kinilaw na Isda

Description

Kinilaw na Isda is a traditional Filipino raw fish salad made by marinating fresh fish in vinegar and/or citrus juices, then mixing it with ginger, onions, chili, and sometimes coconut milk. It is one of the Philippines' oldest and most indigenous culinary preparations, with deep roots in pre-colonial food traditions.

Ingredients

• 1 lb fresh tanigue (Spanish mackerel) or tuna, cubed
• 1 cup cane vinegar or coconut vinegar
• 1 small red onion, thinly sliced
• 2 thumbs ginger, minced
• 2-3 bird's eye chilies (siling labuyo), sliced
• 1 cucumber, diced (optional)
• Juice of 4-5 calamansi or 1 lemon
• Salt and pepper to taste
• 1/2 cup coconut cream (optional, for a regional variation)

Steps

1. Clean the fish: Rinse fish cubes under cold water and pat dry. Make sure it's very fresh.
2. Quick cure: Place the fish in a bowl with vinegar. Let it sit for 2-3 minutes, then drain (this step helps "clean" the fish and begins the curing).
3. Mix aromatics: In another bowl, combine onions, ginger, chilies, and cucumber (if using).
4. Marinate: Add fish to the aromatic mix. Pour calamansi or lemon juice over it. Stir well and marinate for 10-15 minutes. Season with salt and pepper.
5. Optional coconut cream: For a creamier version (common in southern Philippines), mix in coconut cream just before serving.
6. Serve: Serve chilled as an appetizer or with steamed rice for a full meal.