Yey one of my favorite food aside from the adobo is kinilaw or kinilao. In my place in Pinas we could in the market fresh fish all the time. My favorite type of fish that I like to make as a kinilaw is the fish we call "tangigue" or "malasugue". Both are big fish but the tangigue is the reddish one while the malasugue has the white color. Both of them are really good for kinilaw but my brother and me preferred the malasugue.
In preparing kinilaw my brothers style, first we ask the fish vendor to slice it for us. Then the ingredients are vinegar, ginger, kalamansi, tabon2x, lime, onion, salt and of course the siling halang.
How my brother prepare it, some people wash the fish with vinegar and squeeze it a little but he didn't do that because he says that the vinegar can cook the fish meat. Rather he immediately mixed all the ingredients together and lastly mix the fish to the mixture and season it with salt. It is kind of simple but it does taste good.