I cannot recall when I began to enjoy kinilaw, whether I had an affinity for it or not. However, it has become one of my preferred dishes today. Each time I return home from an overseas trip, I promptly request kinilaw to be included among the dishes served at the table.
I truly do not comprehend what makes kinilaw so delectable and enticing. Perhaps it is due to the fresh fish, the accompanying ingredients, the aroma, or a combination of all these factors?
Authors Edilberto Alegre and the late Doreen Fernandez conducted an in-depth examination of kinilaw in their comprehensive book. They discovered that long before the arrival of the Spaniards, we were already preparing kinilaw.
Kinilaw is a dish that brings us all together – from North to South. Everyone has their own interpretation of kinilaw. Therefore, we can conclude that kinilaw, much like adobo, is a quintessentially Filipino dish.
Kinilaw refers to the process of “cooking” with vinegar. However, it is not cooking in the traditional sense, as no heat is applied. This is why the phrase “liquid fire” has been coined to describe kinilaw. Immersing fish or other seafood in a potent vinegar solution causes the flesh to become opaque and imparts a texture reminiscent of being cooked.
What is the reason behind Filipinos’ fondness for curing fish and meat? Some historians suggest that in earlier times, there were no refrigerators or freezers available. Filipinos relied on vinegar and salt as methods of preservation. Interestingly, these same preservatives are utilized in numerous traditional dishes such as adobo, tapa, and kinilaw.
“Kinilaw is a delicious raw fish dish having its roots in the Philippines,” Wikipedia reports. “The culture, sensuality, history, art and the essence of kinilaw dish is really tremendous. This dish features shellfish, fish, meat, crustaceans, fruits, vegetables and other seafood. You will find it really delightful because it constitutes an amazing taste of sweet and sour vinegar.
“You will find that this dish is so fresh and perfect for every kind of party whether it is an anniversary party, a birthday party or an official gathering. There are different ways to prepare the dish because it involves an individual’s creativity. You can add various yummy ingredients to make it more delicious and serve it with sliced squid.”
Wikipedia describes kinilaw as a “great Filipino dish,” which is popular in many restaurants and bars. It goes on to say: “You can prepare an awesome main course dish or just enjoy salad to feel very satisfied. Kinilaw is a very light fresh dish and you do not feel very heavy after eating it. It is a great example of Asian culture that encompasses healthy eating habits. Filipino culture states that you must eat according to your body to enjoy various flavors in your life. A variety of fishes can be used to prepare kinilaw dishes such as bariles (tuna), tangigue (sea bass), lapu-lapu (grouper), talakitok (cavalla), bangus (milkfish) and many more. Apart from the wide variety of fish available, you can also use an assortment of spices and make it just amazing.”
Kinilaw serves as an excellent appetizer, pairing wonderfully with any beverage or mango smoothie. It can also be enjoyed as a main dish alongside rice, proving to be both fantastic and delicious. No dish is considered perfect in this world, as there is always room for improvement; therefore, you can incorporate various ingredients to enhance the dish.
Just a reminder if you prepare your own kinilaw: “(It) should never sit in vinegar too long. And whenever possible, use calamansi instead of vinegar for a lighter, fresher and less acidic dish,” advised Christopher Park, of Waterfront Manila Pavilion Hotel and Casino.
Those who want to make their own fresh kinilaw, here are the ingredients you need: 2.5 pounds choice of raw fish (tuna is most popular, but you can use other fish); one cup vinegar; combination of calamansi, lemon and lime (ideally, 3 calamansi, half a lemon and half a lime, but 5 pieces or just one of the citrus fruit will work, too), one medium red onion, sliced small; two medium tomatoes, cubed; one medium piece of ginger crushed; one clove garlic, minced; one tablespoon salt; and four small hot peppers (optional).
Here’s what you need to do:
1. Clean and cut fish into small cubes. Rinse the fish in water and drain.
2. Flash rinse the fish quickly in one-half cup vinegar and drain.
3. Add the final one-half cup vinegar to the fish. Squeeze the citrus over the mix.
4. Add onion, tomatoes, ginger, garlic and salt (and peppers if you want; some people add hot pepper at this point). Mix gently, scooping bottom to top; this prevents the crushing of the fish and tomatoes.
5. Leave in the fridge for at least an hour before serving.
Although red onions are typically used in the preparation of kinilaw, I prefer sweet white onions for their delightful contrast to the acidity of the vinegar and calamansi juice. Here’s a tip: When consuming kinilaw, be sure to enjoy each piece of fish accompanied by a few pieces of onion as well. This combination truly enriches the kinilaw experience.
“If you want to enjoy kinilaw,” Wikipedia pointed out, “keep in mind that there are many versions and preparation methods may vary from one location to another. You can visit some popular restaurants to experience kinilaw or take home a recipe book along with essential ingredients and start preparing. This is an ultimate dish that you can enjoy with your family members and friends.”
Enjoy eating!
