Ingredients with Measurements:
- 1 kilogram fresh bangus (milkfish), deboned and sliced into bite-sized pieces
- 1 cup vinegar
- 1/2 cup calamansi juice
- 1 red onion, sliced thinly
- 1 thumb-sized ginger, peeled and sliced thinly
- 2-3 pieces red chili peppers, sliced thinly
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped cilantro
Special equipment needed:
- Large mixing bowl
- Sharp knife
- Cutting board
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced bangus, vinegar, calamansi juice, red onion, ginger, and chili peppers. Mix well.
2. Season with salt and black pepper. Mix again.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to 1 hour to allow the flavors to meld together.
4. Before serving, add the chopped cilantro and mix well.
5. Serve chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 180
- Total fat: 6g
- Cholesterol: 65mg
- Sodium: 310mg
- Total carbohydrates: 6g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 25g
Substitutions for ingredients:
- You can use other types of fish such as tuna or tanigue (Spanish mackerel) instead of bangus.
- If calamansi juice is not available, you can use lemon or lime juice instead.
Variations:
- You can add diced tomatoes or cucumber for a refreshing twist.
- You can also add coconut milk for a creamier version.
Tips and tricks:
- Use fresh and high-quality ingredients for the best results.
- Make sure to debone the bangus properly to avoid any accidents while eating.
- Adjust the amount of chili peppers according to your preference.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Kinilaw na Bangus is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the Kinilaw na Bangus in a large bowl or platter.
- Garnish with additional cilantro leaves and sliced chili peppers.
Garnishes:
- Additional cilantro leaves
- Sliced chili peppers
Pairings:
- Serve with steamed rice or as an appetizer with crackers.
Suggested side dishes:
- Grilled vegetables
- Green salad
Troubleshooting advice:
- If the vinegar is too strong, you can dilute it with water or add more calamansi juice.
Food safety advice:
- Make sure to use fresh and high-quality ingredients.
- Always wash your hands and utensils before handling food.
- Keep the Kinilaw na Bangus refrigerated until ready to serve.
Food history:
- Kinilaw is a traditional Filipino dish that is similar to ceviche. It is typically made with raw fish or seafood that is marinated in vinegar or citrus juice.
Flavor profiles:
- Tangy, savory, and slightly spicy
Serving suggestions:
- Serve as an appetizer or as a main dish with steamed rice.
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Region: Philippine