Saturday, 16 March 2013

Kinilaw na Kingfish













KINILAW - when you're a Filipino, Ilocano, Tagalog, Igorot, or those from any minority group alike, the first thing that comes to mind when you hear the word kinilaw is that it involves raw meat soaked in spicy vinegar.  This dish too is a favorite pulutan or an appetizer that is eaten with cold beers or with tanduay or ginebra for the hard-core drinkers.

Kinilaw is a method of "cooking" which actually doesn't involved actual cooking using heat.  The "cooking" process takes place when the acid in the vinegar used slowly cook the fish meat as it is soaked for a few hours.  As a result the surface are of the fish meat has that cooked texture (though it is not really entirely cook) with a spicy sour flavor.

My husband used the kingfish variety which he bought from the Fish market located somewhere in the industrial area.  It was a fresh catch, just harvested out from the sea.  You can also use other varieties of fish like tuna, lapu-lapu, salmon, or any variety that you prefer.




     KINILAW NA KING FISHER

Ingredients :

Kingfisher, sliced into 1/2"x1/2"x1/4" - 1 kg
Apple Cider Vinegar
Balsamic Vinegar
Sea Salt to taste
Black Pepper, ground
Onions, chopped - 3 large
Celery, chopped - 2 stalks
Red hot chili pepper - as desired

Preparation :

Mix all the ingredients in a bowl and place it in the refrigerator to chill for at least 2 hours before serving.



© myFresha-licious (16March2013)

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