This is the Philippine analogue of the more famous Latin American dish called seviche. The point is that raw fish or seafood is «prepared» with the help of acid — in this case vinegar (and the word itself means the process of preparation in vinegar).
Unlike ceviche, in this dish there are a lot of spicy vegetables, like chili, onions , ginger and even coconut shavings with coconut milk. Kinilau is usually served with a glass of cold beer.
List of required products:
- 400 g of very fresh sea fish fillets (tuna abdomen, yellowtail, salmon, mackerel);
- 1 small red onion;
- 1 medium hot red chili pepper;
- 5 cm of fresh ginger root;
- garlic — 2 cloves;
- 2-3 tbsp. fresh coconut shavings;
- 1/2 cup coconut milk;
- 1/2 cup of cane or black rice vinegar;
- freshly ground black pepper.
Begin to cook
- Peel and finely chop onion, garlic and ginger. Leave a small piece of chili for filing, and the remaining part should be chopped finely. If you want you can remove seeds for less spiciness.
- Onto a well-heated dry frying pan with non-stick coating, pour coconut chips, fry over low heat, shaking, until golden brown hint appearance. As a rule, it is about 2 minutes.
- In a large bowl, mix half the coconut chips, ginger, onion, garlic and chili. Pour inside coconut milk, salt and pepper. Fridge for 15 minutes.
- In the meantime, cut the fish fillets into pieces of approximately 2.5 cm long and 5 mm thick.
- Put the fish in the vinegar and mix. Add the coconut mixture, mix and fridge for 1 hour.
- Then spread on the bowls, sprinkle the remaining coconut shavings and serve, decorated with the chili rings.
By the way
The fatter fish you choose, the more delicious dish you will get. If desired, you can add a small sweet red pepper to the «vegetable» composition.