Kinilaw

• temps total: 8 minutes

Ingrédients

Coconut Sauce

1 cup coconut milk

1/2 tbsp fish sauce

1/2 tsp salt

1 tsp sugar

2 Thai chilies (halved)

1/2 tsp grated ginger

4 tbsp calamansi juice

Fish and Marinade

1 lbs yellowtail tuna

1/2 cup coconut/cane vinegar

1 tsp salt

1/2 tsp sugar

1/4 cup finely minced red onion

2 tsp finely sliced Thai chilies (add less if its too spicy)

2 tbsp finely sliced chives

3 tbsp calamansi juice

3 tbsp olive oil

1 lbs yellowtail tuna

Cilantro

Radishes (thinly sliced and placed in ice water)

Chicharron

Instructions

Coconut Sauce

In a pot add coconut milk, fish sauce, salt, sugar, Thai chilies, and grated ginger. Simmer for a few minutes on low heat then add calamansi juice and chill in the fridge.

Fish and Marinade

Slice fish into sashimi style pieces(about 1 cm thick).

Combine vinegar, salt, sugar, red onion, thai chilies, chives, calamansi juice, and olive oil.

Add fish to marinade and let sit for 5 minutes.

Plating

Add a few tbsp of the chilled coconut sauce in the middle of a plate and place the marinated fish around the edges of the sauce.

Add some of the red onion, Thai chillies, and chives that have been sitting in the marinade on top of the fish.

Garnish with thinly sliced radishes, cilantro leaves and a drizzle of olive oil.

Serve with chicharron for some crunch and enjoy.