by Pauline De Mesa
Seafood | March 6, 2019

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

Ingredients :

4 servings
0.5 kg Malasugi fish, cubed native
0.75 cup White vinegar
1 tbsp Rock salt
For Kinilaw
0.5 cup White vinegar
Salt, pepper and white sugar to taste
0.5 Radish, shredded into thin slices
1 Medium sized cucumber, sliced into thin slices
1 thumb-sized Ginger, finely chopped
2 Small onions, finely chopped
2 Red siling labuyo, sliced

Procedure :

  • 1
    Wash fish with running water. Pat dry. Soak fish in vinegar and salt for 15 minutes.
  • 2
    With clean hands, squeeze out vinegar from fish until dry. Transfer to a large bowl.
  • 3
    In a separate bowl, prepare dressing. Combine vinegar, salt, pepper and white sugar. Mix in half of the dressing with the fish while tossing.
  • 4
    Add onions, ginger, cucumber, radish and chili. Add the rest of the dressing. Toss. Add more salt and pepper to taste.