Kinilaw na Isda

Kinilaw na Isda

Fresh raw Sea Bass salad, prepared by marinating  the fish in vinegar.  Mixed with lemon juice, coconut cream, bell pepper, onion, hot chilli and seasoned with salt and pepper. The taste of this dish depends of what kind and freshness of the fish. 

Ingredients:

1 Lbs fresh Sea Bass fillet

1  Cup coconut cream

1 Onion

1 Bell Pepper

2 Pieces Jalapeno 

3 tablespoons ginger root

1 Fresh lemon

5 Tablespoon lemon juice

2 cups white vinegar

Salt and pepper

Directions:

• Wash the fresh fish fillets and remove any remaining skin and bones.
• Cut into bite sizes or one inch cubes.
• Place in a  bowl, pour in the vinegar and mix well.
• Marinate fish in vinegar for at least an hour in the refrigerator.
• Squeeze or drain the vinegar from the fish and mix well with lemon juice.
• Add sliced ginger, onion, bell pepper, jalapeno chilli and season with salt and pepper.
• Pour in the coconut cream, mix well and refrigerate for another 20 minutes.

Cooking Tips:

1. This recipe does not require any cooking, the fish must be really fresh.
2. Adding coconut cream or mayonnaise are just an options.

Watch video:

Sinaing na Tulingan

Sinaing na Tulingan

(Soured Tuna)

  Is a native dish of the Philippines and particularly famous in the city of Batangas.

Tulingan (tuna) is cooked in sour broth.

Ingredients :

• 1 kilo small or medium size tulingan (tuna)
• 1 Small pc. of Pork Fat (optional)
• 1 Cup of Camias
• 3 Heads of Garlic, flattened
• 1-1 1/2 tsp Salt
• 1-2 Cups of Water

Directions :

• Remove gills and innards of tulingan, cuts tails and fins. If using a medium size tulingan, sliced the fish diagonally. Put a slit cut along the length on both side if using small fish.
• Carefully press fish to flatted, wash thoroughly and drain.
• In a pot or casserole put pork fat at the bottom, then the camias fruit and garlic. Arrange sliced fish side by side.
• Add enough water to cover the fish, add salt. Cover and simmer at low heat for 45 mins to an hour, until fish cooked and sauce reduced.

Cooking Tips :

1. You can use corning ware or chinese cracked pot for slow cooking.
2. Use Tamarind fruit or sinigang mix, if camias is not available.
3. Can be serve with sliced tomato in fish sauce.

VIDEO NOT AVAILABLE