Sunday, September 2, 2012


Kinilaw is a popular fish dish in Mindanao region of Philippines. It is made of raw fish, tuna is the best for this, but here in my place tuna is difficult to find so I just used herring or tamban. Similar to ceviche of Central and South America.  Make sure that the fish is very fresh. Here is my version of kinilaw.

1/4 kilo herring or tamban
1 teaspoon minced ginger
1 piece minced onion
2 chopped fresh cayenne pepper
1/4 cup sliced spring onion
3 tablespoon lime juice or calamnsi

1. Clean the fish, removed all the bones , then  wash it with vinegar and squeeze to dry.
2. Put all the spices then season it with salt and lime juice or vinegar.
3. Garnish with spring onion then serve.

redo July 30, 2014

1 comment:

  1. the fish will be better off with its "fishy smell" if we squueze calamansi juice together with vinegar before squeezing the fish.


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