📝 About This Recipe
Kinilaw is a pre-colonial Filipino delicacy that celebrates the purity of the ocean, using the acidity of vinegar to 'cook' raw fish rather than heat. This version features buttery Spanish Mackerel (Tanigue) balanced by the floral notes of calamansi, the heat of bird's eye chilies, and the crunch of fresh aromatics. It is the quintessential 'pulutan'—a vibrant, refreshing appetizer that awakens the palate with its perfect harmony of sour, spicy, and salty flavors.
🥗 Ingredients
The Seafood
- 500 grams Fresh Tanigue (Spanish Mackerel) fillet (skinned, deboned, and cut into 1-inch cubes)
- 1 tablespoon Sea salt (for the initial wash)
- 1/2 cup Cane vinegar (for rinsing the fish)
The Curing Liquid
- 3/4 cup Coconut vinegar or Sukang Paombong (authentic Filipino palm vinegar is best)
- 3 tablespoons Calamansi juice (freshly squeezed)
- 3 tablespoons Ginger (peeled and very finely minced)
- 1 medium Red onion (thinly sliced into half-moons)
- 3 cloves Garlic (minced)
Aromatics and Spice
- 3-5 pieces Siling Labuyo (Bird's eye chilies) (chopped; adjust for heat preference)
- 2 pieces Green finger chilies (Siling Haba) (sliced diagonally)
- 1/2 cup Cucumber (seeded and cubed small)
- 1/4 cup Red bell pepper (finely diced)
- to taste Salt and freshly ground black pepper
- 1 teaspoon Granulated sugar (to balance the acidity)
Optional Enrichment
- 1/2 cup Pork cracklings (Chicharon) (crushed, for topping)
- 1 tablespoon Fresh cilantro or scallions (chopped for garnish)
👨🍳 Instructions
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1
Ensure your fish is incredibly fresh and chilled. Cut the Tanigue fillets into uniform 1-inch cubes, removing any dark bloodline (the red meat) to ensure a clean flavor.
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2
Place the fish cubes in a bowl and sprinkle with 1 tablespoon of sea salt. Toss gently and let sit for 2 minutes to draw out excess moisture.
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3
Pour the 1/2 cup of cane vinegar over the salted fish. Gently toss for 30 seconds until the fish turns slightly opaque on the surface. Drain the vinegar completely and discard it; this 'wash' removes the 'fishy' scent.
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4
In a separate glass or ceramic mixing bowl, combine the coconut vinegar, calamansi juice, and sugar. Stir until the sugar is fully dissolved.
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5
Add the minced ginger, garlic, and sliced red onions to the vinegar mixture. Let these aromatics steep for 5 minutes to infuse the liquid.
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6
Gently fold the washed fish cubes into the vinegar and aromatic mixture.
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7
Add the chopped bird's eye chilies, green finger chilies, cucumber, and red bell pepper. The cucumber adds a refreshing crunch that contrasts the soft fish.
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8
Season with salt and freshly ground black pepper to taste. Toss gently using a wooden spoon to avoid bruising the fish.
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9
Cover the bowl with plastic wrap and refrigerate for at least 15 to 20 minutes. The acid in the vinegar will slowly denature the proteins, turning the fish firm and white.
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10
Just before serving, give the Kinilaw a final toss. Taste and adjust the seasoning—add more calamansi if you want it brighter or a pinch more sugar to mellow the sharp vinegar.
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11
Transfer to a chilled serving platter. Garnish with chopped scallions or cilantro.
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12
For an authentic texture contrast, sprinkle crushed chicharon (pork cracklings) on top immediately before serving so they stay crunchy.
💡 Chef's Tips
Always use 'sashimi-grade' fish to ensure safety and the best buttery texture. Avoid using metal bowls; the acid in the vinegar can react with the metal and impart a metallic taste to the dish. Don't over-cure the fish; leaving it in vinegar for more than 1 hour will make the fish tough and rubbery. If you can't find calamansi, a mix of lime and a splash of orange juice is a decent substitute. For a creamier 'Davao-style' version, add 2-3 tablespoons of thick coconut cream at the very end.
🍽️ Serving Suggestions
Serve as a 'pulutan' alongside ice-cold San Miguel Pale Pilsen or a crisp Lager. Pair with grilled pork belly (Inihaw na Liempo) for the classic 'Sinuglaw' combination. Serve with hot steamed rice if enjoying it as a light lunch. Accompany with extra bird's eye chilies on the side for those who prefer an extra kick. Use large prawn crackers as 'scoops' for a fun, crunchy appetizer experience.