Kinilaw: A Refreshing Taste of Bohol’s Coast
4 Servings
Kinilaw is a traditional Filipino dish that features raw fish or seafood marinated in vinegar and citrus juices. It’s typically mixed with ingredients like onions, ginger, chili peppers, and sometimes coconut milk. The acidity from the marinade “cooks” the fish, resulting in a fresh, tangy, and slightly spicy flavor profile. Kinilaw is often served as an appetizer or side dish and is popular in coastal regions of the Philippines.
20min Prep
5min Cook
INGREDIENTS
- 1 pound fresh white fish fillets (tuna, tanigue, or mahi-mahi), cut into cubes
- 1/2 cup vinegar (coconut vinegar or cane vinegar preferred)
- 1/4 cup calamansi juice (or lime/lemon juice)
- 1 red onion, thinly sliced
- 2-3 cloves garlic, minced
- 1-inch piece ginger, peeled and julienned
- 1-2 chili peppers (siling labuyo or bird’s eye chili), deseeded and finely chopped (optional)
- 1/4 cup coconut milk (optional)
- Salt and freshly ground black pepper to taste
- Fresh cilantro or spring onions for garnish
INSTRUCTIONS
- “Cook” the Fish: In a non-reactive bowl, combine the fish cubes with vinegar and calamansi juice. Let it marinate for 10-15 minutes, or until the fish turns opaque. Drain excess liquid.
- Combine Ingredients: Add the onion, garlic, ginger, chili peppers (if using), coconut milk (if using), salt, and pepper to the fish. Gently toss to combine.
- Chill and Serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with cilantro or spring onions before serving.
Taste of Bohol’s Sea
I remember the first time I tasted Kinilaw. We were on a family outing at the beach, and my uncle, a skilled fisherman, had just brought in a fresh catch. He expertly prepared the Kinilaw right there on the shore, using the tangy calamansi from our backyard and the fiery siling labuyo peppers that grew wild nearby.
The Kinilaw was a revelation – the freshness of the fish, the zingy flavors of the marinade, and the heat of the chili peppers danced on my tongue. It was a true taste of Bohol’s coastal bounty, a dish that perfectly embodied the island’s spirit of resourcefulness and appreciation for simple, fresh ingredients.