Kinilaw Na Isda

Enjoy the fresh flavors of the sea with this simply delicious kinilaw. You can use other white fish fillets such as maya maya, labahita or lapu-lapu.

  • Required cooking skill level

  • 2-5
    persons serving
  • hours preparation time

INGREDIENTS

  • 500 grams Fresh Dory fish fillet, cut into bite-size cubes

MARINADE

  • 1 tsp Fine salt

  • ½ tsp Whole black peppercorn, crushed

  • ½ cup Datu Puti Vinegar

  • 2 tbsp Calamansi juice

  • 1 tsp Garlic, minced

  • 1 tbsp Ginger, minced

  • 1 piece Siling labuyo, chopped

  • 3 stalks Spring onion, chopped

  • ½ piece Red bell pepper, seeded and cubed

  • ½ piece Green bell pepper, seeded and cubed

  • ½ piece Green mango, cut into strips

  • 1 tsp Datu Puti Fish Sauce

Preparation

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    1Sprinkle the fish fillet with ½ teaspoon of fine salt and ¼ teaspoon of black peppercorn.

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    2To season the fish evenly, repeat the process on the other side of the fish fillet with the remaining salt and peppercorn.

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    3Add Datu Puti Vinegar, calamansi, garlic, onion, ginger and sili.

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    4Marinate in the refrigerator for one hour.

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    5Garnish with spring onion, red and green bell pepper cubes and green mango strips.

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    6Finish seasoning with Datu Puti Fish Sauce.

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    1Sprinkle the fish fillet with ½ teaspoon of fine salt and ¼ teaspoon of black peppercorn.

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    2To season the fish evenly, repeat the process on the other side of the fish fillet with the remaining salt and peppercorn.

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    3Add Datu Puti Vinegar, calamansi, garlic, onion, ginger and sili.

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    4Marinate in the refrigerator for one hour.

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    5Garnish with spring onion, red and green bell pepper cubes and green mango strips.

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    6Finish seasoning with Datu Puti Fish Sauce.

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