I remember when I had my first taste of Kilawin, I wasn’t sure how to react with it, other than it taste a bit strong for my young palette. But even then, I already love to eat anything with or cooked in vinegar, so it didn’t took very long for me to develop a liking for this wonderfully spiced raw fish recipe. Not many girls enjoy eating Kilawin. Actually, this is what we Filipinos call Pulutan recipe, which means a dish typically served with liquor, much like peanuts and alcohol. Though, I am not a drinker myself, I had a lot of Titos (uncles) who always have this on the side while drinking beer, and I always get to have the first serving before they take it out. Typically, we use dilis or small fish, but since it is fairly impossible to find some here, my only choice is Mahi-Mahi. In the Philippines, there are several types of fish than can be used for making kinilaw, like Tuna, Labahita, Tanigue, even Bangus. But my family just always used dilis, and I remember those days when I would join my mom or uncle laboriously cleaning this tiny fish, removing bones, head and gut. I’d say in overall, this is a zesty recipe that you ought to try if you love eating raw fish.
Ingredients:
1/2 kilo mahi-mahi or any white fish, washed and cubed
1 medium green mango, cliced into small strips
1 tbsp of ginger, sliced into fine strips
2 medium sized onion, diced or cut into fine pieces
1/2 cup calamansi juice (lime or lemon will do just the same)
1 to 1 1/2 cup vinegar (white)
1-2 tsp of salt
freshly ground pepper
red chilies, chopped
Procedure:
1. Placed cubed fish in a bowl and pour in about 1/2 cup vinegar. Let soak for 5-10 minutes, then gently squeeze vinegar out.
2. In another bowl, add ginger, onion, salt and pepper, chilies, mango strips, calamansi juice and the rest of the vinegar. Mix well.
3. Pour the spiced mixture onto the fish. Make sure all the pieces are soaked well in vinegar.
4. Refrigerate for at least an hour before serving.
(Feel free to adjust the vinegar, salt and chilies to suit your own taste.)
