YummySunday: Kinilaw

Today I missed KINILAW so much. I took this picture the last time I visited Philippines. The fish is what we call Malasugue. This fish as white meat compare to tuna which is a little pinkish. Malasugue is a bit pricey but it is really good for Kinilaw. My brother prepare all the ingredients, like spring green onion, chili or sili na halang, kalamansi, tabon2x, lime, salt then vinegar. Before he washed the fish with vinegar and squeeze it a little bit but  now he made it differently he never touched the fish but it has to be fresh then just mixed everything season it and that's it Super masarap na Kinilaw. Geez I am drooling now LOL!! ^_^

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Kinilaw

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.