Kinilaw
Directions
- 1Chop red onions, slice chives and Thai chilies, and grate some ginger.
- 2Chop red onions, slice chives and Thai chilies, and grate some ginger.
- 3Chop red onions, slice chives and Thai chilies, and grate some ginger.
- 4Thinly slice some radishes using a mandoline and place them in ice water to keep them crunchy and prevent oxidation.
- 5Thinly slice some radishes using a mandoline and place them in ice water to keep them crunchy and prevent oxidation.
- 6Thinly slice some radishes using a mandoline and place them in ice water to keep them crunchy and prevent oxidation.
- 7For the coconut sauce, combine coconut milk, fish sauce, salt, sugar, halved Thai chilies, and grated ginger in a pot. Simmer on low heat for a few minutes, then add calamansi juice and chill in the fridge.
- 8For the coconut sauce, combine coconut milk, fish sauce, salt, sugar, halved Thai chilies, and grated ginger in a pot. Simmer on low heat for a few minutes, then add calamansi juice and chill in the fridge.
- 9For the coconut sauce, combine coconut milk, fish sauce, salt, sugar, halved Thai chilies, and grated ginger in a pot. Simmer on low heat for a few minutes, then add calamansi juice and chill in the fridge.
- 10Slice the yellowtail tuna into sashimi-style pieces.
- 11Slice the yellowtail tuna into sashimi-style pieces.
- 12Slice the yellowtail tuna into sashimi-style pieces.
- 13For the marinade, combine coconut or cane vinegar with salt, sugar, red onion, grated ginger, Thai chilies, chives, calamansi juice, and olive oil. Mix well.
- 14For the marinade, combine coconut or cane vinegar with salt, sugar, red onion, grated ginger, Thai chilies, chives, calamansi juice, and olive oil. Mix well.
- 15For the marinade, combine coconut or cane vinegar with salt, sugar, red onion, grated ginger, Thai chilies, chives, calamansi juice, and olive oil. Mix well.
- 16Marinate the fish for about five minutes.
- 17Marinate the fish for about five minutes.
- 18Marinate the fish for about five minutes.
- 19Pour some chilled coconut sauce into the middle of a plate. Arrange the marinated fish around the edges.
- 20Pour some chilled coconut sauce into the middle of a plate. Arrange the marinated fish around the edges.
- 21Pour some chilled coconut sauce into the middle of a plate. Arrange the marinated fish around the edges.
- 22Add some red onions, Thai chilies, and chives from the marinade on top of the fish.
- 23Add some red onions, Thai chilies, and chives from the marinade on top of the fish.
- 24Add some red onions, Thai chilies, and chives from the marinade on top of the fish.
- 25Garnish with radishes and cilantro. Drizzle with olive oil.
- 26Garnish with radishes and cilantro. Drizzle with olive oil.
- 27Garnish with radishes and cilantro. Drizzle with olive oil.
- 28Serve with chicharron.
- 29Serve with chicharron.
- 30Serve with chicharron.
Ingredients
- 1 cup coconut milk
- 1 cup coconut milk
- 1 cup coconut milk
- 0.5 tbsp fish sauce
- 0.5 tbsp fish sauce
- 0.5 tbsp fish sauce
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- 1 tsp sugar
- 1 tsp sugar
- 1 tsp sugar
- 2 Thai chilies
- 2 Thai chilies
- 2 Thai chilies
- 0.5 tsp grated ginger
- 0.5 tsp grated ginger
- 0.5 tsp grated ginger
- 4 tbsp calamansi juice
- 4 tbsp calamansi juice
- 4 tbsp calamansi juice
- 1 lbs yellowtail tuna
- 1 lbs yellowtail tuna
- 1 lbs yellowtail tuna
- 0.5 cup coconut/cane vinegar
- 0.5 cup coconut/cane vinegar
- 0.5 cup coconut/cane vinegar
- 0.25 cup red onion
- 0.25 cup red onion
- 0.25 cup red onion
- 2 tsp Thai chilies
- 2 tsp Thai chilies
- 2 tsp Thai chilies
- 2 tbsp chives
- 2 tbsp chives
- 2 tbsp chives
- 3 tbsp calamansi juice
- 3 tbsp calamansi juice
- 3 tbsp calamansi juice
- 3 tbsp olive oil
- 3 tbsp olive oil
- 3 tbsp olive oil
- 1 handful cilantro
- 1 handful cilantro
- 1 handful cilantro
- 1 handful radishes
- 1 handful radishes
- 1 handful radishes
- 1 handful chicharron
- 1 handful chicharron
- 1 handful chicharron
Equipment
knifemandolinegraterpotbowlspoontongs