The Fish Kinilaw recipe is a raw fish salad made with fresh fish/meat mixed with vinegar, onions, garlic, salt and pepper, and calamansi juice.

Summary

Ingredients

• ½ kg Tuna fillet or tanigu cut into cubes
• 1 cup vinegar
• 1 tablespoon chopped ginger
• ⅓ cup chopped onion
• ½ cup chopped tomatoes
• ½ cup cucumbers chopped/diced (optional)
• 7 pieces chopped chili (bird’s eye chili or long chili)
• 7 Calamansi squeezed out
• Salt pepper

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Instructions

1. Wash and brush the fish.
2. Cut the fish into cubes, remove scales and bones.
3. Place in a container, add vinegar, and cover.
4. Let sit for about an hour.
5. Remove the vinegar from the fish. Rinse with water and strain.
6. Add the rest of the ingredients. Season with salt and pepper as well.
7. Keep in the refrigerator for at least an hour. (Optional)
8. Serve as pulutan or with rice.

Enjoy your meal!