I just love this. For me it's a wonderful appetiser that is perfect with an ice cold beer. It also reminds me very much of a previous life Japan I have made Kinilaw with Cornish Mackerel and it's great, I know you could use other fish as well but I have no experience. It's very quick and very easy to prepare, but, for me it's a must to use 'sashimi quality' fish. This means online ordering and being sure that the delivery can be accepted. If you are one of those people lucky enough to have a local fishmonger, then take advantage of it. Personally, I have no idea if supermarket fish will really be good enough, and I don't want to try. The textures and the flavour of the fish I get online has to be experienced to be believed. Kinilaw demands the best and the freshest fish you can get. I also use shallots instead of onions because I find they are much more aromatic and their flavour both sweeter and milder and much more suited for Kinilaw. Another benefit is that there is less of an aftertaste. But that's just a personal choice. Ordinary onions could be used just as well. The preparation is not difficult at all, just needs care and attention to detail. Ingredients : Yellow Fin Tuna (sashimi quality - Cubed) Garlic (peeled, crushed and very coarsely chopped) Red Shallots (thinly sliced) (use white if red unavailable) Chilli peppers (prepared to your taste, I prefer thick slices) 1 red bell pepper (diced) 1 green bell pepper (diced) Ginger (finely chopped) Secret Ingredient (finely sliced sushi ginger - Japanese sashimi inspired to lift the dish to a higher level) Cucumber (sliced) Tomatoes (sliced) Calamansi juice (or 3 lemons juiced) 1 lemon (quartered and thinly sliced) Vinegar salt and cayenne pepper 'Cooking' procedure : Quickly Wash the cubed tuna in a bowl of fresh water. Drain the water and discard. Pour in vinegar to cover and quickly wash the tuna. Drain the vinegar and discard Sprinkle with salt and cayenne pepper. Pour in vinegar (diluted 1:1 with water) to cover and mix well. Leave to cook for about 1-2 hours Care should be taken with this timing as ideally the fish should not be totally 'cooked through', but should be more like medium-rare steak. Still a bit translucent and pinkish inside. Drain the fish again. Add the Calamansi juice, garlic, shallots, chilli peppers, red and green bell peppers, ginger and sushi ginger,cucumber and tomatoes. Mix well and chill for MAX 20 minutes. Taste the sauce every now and make any adjustments to get it just right. Add some slices of lemon on top When ready to serve. Prepare a pitcher of ice cold beer. Share and enjoy!
it reminds me of the life in Ph specially heading to the beach hmm kinilaw with kamote and lechon woooohooo kasarap and kinilaw could also mix with sinugbang(roasted) pork hmmmyummy
You know what Balot, this is another unique and special Kinilaw recipe from Micawber. You will never find this anywhere. You got it for free. BUT, most importantly, where you live is extremely close to some of the best freshest tastiest cheapest fish in all of UK. You are so lucky. If ever you invite us to stay I will make this for you. It's stunning. It's worth a Michelin Star. (google it). Gordon Ramsay (google him) wanted me to share it with him, but you know what I told him?? Yeah his fav word (google it)
not a fan of any kinilaw's i still think of it as 'raw' even though they are cooked (marinated) in vinegar
Lots of my friends will not eat kinilaw for the same reason. I am a big fan of sashimi and would take every opportunity to enjoy that when we lived in Japan. Unfortunately, it's not very easy to find a good selection of really fresh fish here where I live. So have to make special order which is a little bit expensive. But it's OK for special occasions.
