FISH KILAWIN/KINILAW (Fish Salad)
Serves 8
Ingredients:
| Fish, de-skinned and cut 2 x 1 cm/1 x 0.5 in | 1 kg/2 lb 3 oz |
| Onion, sliced paper-thin | 100 g/4 oz |
| Ginger, sliced into paper-thin sticks | 6 g/1 Tbs |
| Red bell pepper, sliced into paper sticks | 10 grams/1 Tbs |
| Finger chilli, cut thinly on the diagonal | 1 piece |
| Bird-seed chilli, cut into thin rounds | as needed |
| Natural vinegar | 100 ml/½ cup |
| Citrus juice | 15 ml/1 Tbs |
| Salt and pepper | as needed |
Procedure:
Mix all the ingredients together. You know the kilawin is ready when the fish flesh turns whitish because of the vinegar and citrus juice acidity.
