Ingredients with Measurements:
- 1 medium-sized bangus (milkfish), deboned and sliced into small pieces
- 1 cup vinegar
- 1/2 cup calamansi juice
- 1 red onion, sliced thinly
- 2-3 pieces red chili peppers, sliced
- 1 thumb-sized ginger, sliced thinly
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped cilantro
Special equipment needed: None
Step-by-step instructions:
1. In a mixing bowl, combine the vinegar, calamansi juice, salt, and ground black pepper. Mix well.
2. Add the sliced bangus, onion, chili peppers, and ginger to the mixing bowl. Mix well and let it marinate for at least 30 minutes.
3. After marinating, add the chopped cilantro to the mixture and mix well.
4. Serve the Kilawin na Bangus chilled.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes
Cooking time: None
Temperature: Serve chilled
Serving size: 4-6 servings
Nutritional information:
Calories per serving: 120
Fat: 5g
Protein: 15g
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g
Sodium: 320mg
Substitutions for ingredients:
- You can use other types of fish like tuna or tanigue instead of bangus.
- If calamansi juice is not available, you can use lemon or lime juice instead.
- You can use white or yellow onion instead of red onion.
- If you don't like spicy food, you can omit the chili peppers.
Variations:
- You can add diced tomatoes or cucumber to the mixture for added texture and flavor.
- You can also add coconut cream to the mixture for a creamier and richer taste.
Tips and tricks:
- Make sure to debone the bangus properly to avoid any bones in the dish.
- Use fresh ingredients for best results.
- Adjust the amount of vinegar and calamansi juice according to your preference.
Storage instructions:
- Store any leftover Kilawin na Bangus in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Kilawin na Bangus is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the Kilawin na Bangus in a glass bowl or on a platter garnished with cilantro leaves.
Garnishes:
- Garnish with additional cilantro leaves or sliced chili peppers.
Pairings:
- Kilawin na Bangus pairs well with steamed rice or as a side dish for grilled or fried meat.
Suggested side dishes:
- Serve with a side of sliced cucumber or tomato salad.
Troubleshooting advice:
- If the Kilawin na Bangus is too sour, you can add a little bit of sugar to balance the flavors.
Food safety advice:
- Make sure to use fresh ingredients and clean utensils to avoid any contamination.
Food history:
- Kilawin is a traditional Filipino dish that is similar to ceviche. It is usually made with raw fish or seafood marinated in vinegar or citrus juice.
Flavor profiles:
- Kilawin na Bangus is tangy, slightly spicy, and has a fresh and clean taste.
Serving suggestions:
- Serve as an appetizer or as a main dish for lunch or dinner.
Related Categories
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Region: Philippine