Ingredients with Measurements:
- 1 lb fresh fish fillets (tuna, mackerel, or any firm white fish), cut into small cubes
- 1 cup vinegar
- 1/2 cup calamansi juice
- 1 red onion, thinly sliced
- 1 thumb-sized ginger, peeled and minced
- 2-3 red chili peppers, sliced
- 1/2 cup coconut cream
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Sharp knife
- Cutting board
- Mixing spoon
- Serving platter
Step-by-step instructions:
1. In a mixing bowl, combine the fish cubes, vinegar, calamansi juice, onion, ginger, and chili peppers. Mix well and let it marinate for at least 30 minutes in the refrigerator.
2. After marinating, drain the liquid from the fish mixture and discard it.
3. Add the coconut cream to the fish mixture and mix well.
4. Season with salt and pepper to taste.
5. Transfer the kinilaw na isda to a serving platter.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes
Cooking time: None
Temperature:
Refrigerate the kinilaw na isda before serving.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 200
Fat: 10g
Protein: 20g
Carbohydrates: 10g
Fiber: 2g
Sodium: 200mg
Substitutions for ingredients:
- You can use any fresh fish that is available in your area.
- If calamansi juice is not available, you can use lemon or lime juice instead.
- If you don't like spicy food, you can omit the chili peppers.
Variations:
- You can add diced tomatoes or cucumber to the kinilaw na isda for added texture and flavor.
- You can also add chopped herbs like cilantro or parsley for added freshness.
Tips and tricks:
- Use fresh fish for the best results.
- Make sure to marinate the fish for at least 30 minutes to allow the flavors to meld together.
- Adjust the amount of vinegar and calamansi juice according to your preference.
- Use a sharp knife to cut the fish into small cubes.
Storage instructions:
Leftover kinilaw na isda can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Kinilaw na isda is best served cold and does not need to be reheated.
Presentation ideas:
Serve the kinilaw na isda on a bed of lettuce or cabbage leaves for added color and texture.
Garnishes:
Garnish with sliced red chili peppers, chopped cilantro, or sliced calamansi for added flavor and presentation.
Pairings:
Kinilaw na isda pairs well with rice or as a side dish for grilled or fried meat.
Suggested side dishes:
Serve with steamed rice and grilled vegetables for a complete meal.
Troubleshooting advice:
- If the kinilaw na isda is too sour, add more coconut cream to balance the flavors.
- If the fish is too tough, marinate it for a longer period of time.
Food safety advice:
- Use fresh fish and make sure to clean it thoroughly before using.
- Keep the kinilaw na isda refrigerated until ready to serve.
- Do not leave the kinilaw na isda at room temperature for more than 2 hours.
Food history:
Kinilaw na isda is a traditional Filipino dish that is similar to ceviche. It is believed to have originated from the Visayan region of the Philippines.
Flavor profiles:
Kinilaw na isda is a tangy and refreshing dish that is slightly sour, spicy, and creamy.
Serving suggestions:
Serve the kinilaw na isda as an appetizer or as a main dish with rice.
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Region: Philippine