Kinilaw with coconut milk

Prep Time: 20mins


Ingredients:
1/2 kg fresh fish meat (tangigue), cut into cubes
100 ml fresh coconut milk
350 mL sukang bahal or aged vinegar
5 tbsp sliced onions, white
5 tbsp sliced ginger
1 large biasong or kaffir lime
2 green chili peppers, or jalapeno, chopped
1 red bell pepper
2 pcs green or red tomatoes, sliced
50g cucumber, cut into rondels
1/4 cup calamansi juice
salt and pepper to taste


Procedure:

Wash the fillets and trim any remaining skin and bones. Cut into one-inch cubes. Place in a glass bowl and sprinkle with salt and pepper. Pour in the vinegar and mix well. Drain the fish. Add the kalamansi juice, garlic, tomatoes, kaffir lime zest, chili peppers, bell peppers, ginger and onion. Mix well and set aside. Squeeze the remaining kaffir lime juice into the mixture and pour in the coconut cream.


Note: While it is more common to use red onions for making kinilaw, I prefer the sweet white onions as they give a wonderful contrast to the sourness of the vinegar and kalamansi juice. When eating kinilaw, remember to eat each piece of fish with a few pieces of onions as well. It makes the experience of eating kinilaw really memorable.

Yield: 4servings
Prepared by: NJTM