Kinilaw

Hello Steemians today I wanna share you a delicious photo of mine as we prepare kinilaw in my province,Kinilaw is a native dish that the food is eaten in a raw with different ingredients to be mix.

Just looking at the photos makes me want to eat more kilawin or kinilaw na isda. One can use either tuna or lapu-lapu fillets to make this dish. I always associate the Kinilaw with a beach outing. Preparing dishes with vinegar ensures there is little chance of food spoilage. The fish is “cooked” using vinegar as the meat turnes opaque in color. Though kinilaw may not be as popular as adobo.

Here are the ingredients:

1/2 kilo tuna or lapu-lapu or any fish fillets cut into 1 inch cubes
1/2 cup of coconut cream
1/2 cup kalamansi juice
1 1/2 cup vinegar
1 onion, sliced
1 onion, diced
4 slices of ginger, sliced
1 head garlic, minced
1 red bell pepper, cut into desired shape
1 green bell pepper, cut into desired shape
3 chili peppers, desired shape
salt and pepper

Preparation

1. Cut the fillets into 1 inch cubes. Season with salt and pepper.

2. Add the vinegar and chill for a 2 to 4 hours.

3. Drain the fish.

4. Add the onions, garlic, ginger, bell pepper, chili pepper, onions and calamansi juice. Mix well.

5. Add the coconut cream. Serve cold.

It’s simple but it just takes more preparation time cutting all those ingredients.

I Hope it will be helpful somehow.