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.

20 min.
5 People
Easy
Average

Ingredients

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

Cooking Method

Combine tanigue and 1 cup vinegar in a bowl. Mix well, then discard any excess liquid.
Mix the remaining vinegar, onion, ginger, and chilies in another bowl. Add tanigue 3-5 minutes before serving.
Season with Knorr Sinigang sa Sampalok Mix. Adjust spices to taste. Serve immediately.

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!