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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!

Nutritional Data

  • Egg Free
  • Nut Free
  • Raw Food

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