Kinilaw na Yellow Fin Tuna Recipe

Kinilaw means to “cook” in vinegar or Ceviche (a similar dish wherein the fish meat is marinated only in citric acid). This is a seafood dish popular in the Philippines as appetizer. Filipino's makes different variety of fish that can be used for making kinilaw. Tuna, tangigue or tanigue (sea bass), talakitok (cavalla) lapu-lapu (grouper) and shrimp are only some of them. I used yellow fin tuna for my kinilaw.

Good for serving: 3 - 4 persons Kinilaw Ingredients: 1/4 kilo of yellow fin tuna fillets  half a head of garlic, peeled and crushed  a thumb-sized piece of ginger, peeled and sliced  1 white onion, thinly sliced  2 green chili peppers, cut diagonally into 1/4-inch thick slices  1 red or green bell pepper, diced  1 cup. of vinegar salt and pepper to taste 1/4 cup. of kalamansi juice  1 cup. of kakang gata (coconut cream)

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Kinilaw Cooking Instruction: Wash the fillets and trim any remaining skin and bones. Cut into one-inch cubes. Place in a glass bowl and sprinkle with salt and pepper. Mix well.  Pour in the vinegar and mix well.  Cover loosely and chill for about two hours.  Drain the fish. Add the kalamansi juice, garlic, chili peppers, bell pepper, ginger and onion. Mix well and chill for another 20 minutes.  Pour in the coconut cream, mix well and serve cold.   Serve, enjoy and share! images from sherylblossom.wordpress.com

Author : phils

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