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Kinilaw na Isda

Kinilaw nga Isda is a staple dish for the Ilonggos whether it's at home, in carinderia's or in most restaurants across Iloilo.


The bounty from the sea prepared ceviche-style comes in many variations from the plain kinilaw to one having coconut milk to make the taste more subtle.

Here's a recipe for Kinilaw nga Isda




Ingredients
  • 1 kilo Tanigue, cubes
  • 3/4 cup Vinegar
  • 1 thumb size Ginger, grated
  • 5 cloves Garlic, chopped
  • 1 medium Onion, sliced
  • 2-3 pcs. hot chili
  • Salt and white pepper
  • 1 cup Coconut creme (optional)
  • 1 green mango, grated (optional)


How to make Kinilaw na Isda
  1. Simmer the vinegar for 20 minutes to remove the excess acidity. Let it cool. 
  2. Marinate the fish in vinegar for 15 minutes then drain.
  3. Combine ginger, garlic and onion then add fish. Add coconut creme
  4. Season with salt and pepper, put the chilli, hot chilli and green mango.



As always, you can tweak this recipe to include or remove ingredients as well as adjust the amounts to suit your tastebuds. Always try to taste what you are making to have a dish to your own liking and taste.

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