Kinilaw is a vinegar-based dish with raw cubes of Malasugi fish (swordfish) as mains. You can replace the Malasugi fish with tuna or tanigue, depending on your preference. To slightly cook the fish, it needs to be soaked in the vinegar turning its pink flesh to slightly white. Serve this as an appetizer to start your meal off or enjoy it as a pulutan paired with an ice-cold bottle of beer.
Recipe by Anna Diaz