Checking new updates on Facebook has become one of my daily routines. However, this does that mean that I am addicted to the said social networking site. The reason why I regularly check new things on FB is because I need to build constant communication to my special friends and bosses online. This evening, as I browsed for the pages I liked. One of those is "I love Bislig." Out of my curiosity, I opened the said page and found new recipes on it. Among all the posted food recipes, the Kinilaw (Kilawin) Tuna caught my attention.
Kinilaw is one of the favorite dishes of Bisliganons (people of Bislig city, Surigao del Sur). If you are interested in trying out Kinilaw, feel free to check the ingredients and procedures below:
1/4 kilo of yellow fin tuna fillets
half a head of garlic, peeled and crushed
a thumb-sized piece of ginger, peeled and sliced
1 white onion, thinly sliced
2 green chili peppers, cut diagonally into 1/4-inch thick slices
1 red or green bell pepper, diced
1 c. of vinegar
salt and pepper
1/4 c. of kalamansi juice
1 c. of kakang gata (coconut cream)
Cooking procedure :
Wash the fillets and trim any remaining skin and bones. Cut into one-inch cubes. Place in a glass bowl and sprinkle with salt and pepper. Mix well. Pour in the vinegar and mix well. Cover loosely and chill for about two hours.
Drain the fish. Add the kalamansi juice, garlic, chili peppers, bell pepper, ginger and onion. Mix well and chill for another 20 minutes. Pour in the coconut cream, mix well and serve cold.
Note: While it is more common to use red onions for making kinilaw, I prefer the sweet white onions as they give a wonderful contrast to the sourness of the vinegar and kalamansi juice. When eating kinilaw, remember to eat each piece of fish with a few pieces of onions as well. It makes the experience of eating kinilaw really memorable.