Kinilaw na Isda With a Sinigang Twist for Summer
Living in the tropics comes with several perks. There’s warm weather, beaches within driving range, and fresh seafood. And because the summer months are here, many people are busy planning trips. Whatever happens, don’t forget about your menu! Besides cooking tuna belly and inihaw na pusit beachside, how about adding kinilaw na isda to the spread?
Kinilaw, which resembles ceviche, is light, refreshing, and a terrific dish to start a meal. The good news? It takes minimal effort to whip up! If you’re preparing this appetizer on the spot, make sure to handle your raw ingredients properly. Read on for the complete guide to ace your version on your next vacation.
- 500 g fresh tanigue, sliced into ¾-inch-thick cubes
- 2 cups cane vinegar or coconut vinegar, divided
- 1 pc red onion, minced
- 1 pc ginger, cut into 2-inch-thick strips
- bird’s eye chilis, chopped
- fresh long green chilis, chopped
- Knorr Sinigang Sa Sampalok Mix
Besides this simple vinegar base, you can also try a kinilaw na isda na Bisaya recipe. This version infuses gata into the dish, resulting in an ultra-rich and creamy dressing. Try it if you can source coconuts at your destination. No tanigue? Replace it with salmon, tuna, oysters, or shrimp. But make sure to keep them chilled throughout the process. Also, seafood is most tender within five to 30 minutes of marination. Anything longer will result in a tough and rubbery kinilaw na isda. Remember: fresh is best!
- Egg Free
- Nut Free
- Raw Food