Home / Food / Recipe of Kinilaw: raw fish salad.

Recipe of Kinilaw: raw fish salad.

About the Dish;

This formula is well known in places where crisp fish is plentiful. Why new? Just the freshest fish cuts (or any white fish meat) can be utilized for this formula for best results.

Since the corrosive doesn’t altogether cook the fish meat the manner in which searing or steaming does, it is conceivable that an upsetting taste may create in the blend if not all that new fish meat is utilized – your mouth and tongue may likewise feel irritated.

I love to have this hors d’oeuvre particularly when cold lager is near. Much the same as the Ceviche (a comparative dish wherein the fish meat is marinated uniquely in citrus extract), there is in no way like a semi-cooked sharp fish starter to revive my sense of taste.


  • 1 lb fish; cleaned, deboned, and cubed
  • 1/2 lb cooked shrimp, cut
  • 3/4 cup vinegar
  • 3 tablespoons ginger, minced
  • 1 medium red onion, minced
  • 1/2 cup green ringer peppers, diced
  • 1 piece cucumber, stripped and diced (discretionary)
  • 1 piece medium carrot, julienne (discretionary)
  • 1 piece green mango, meagerly cut (discretionary)
  • 1 teaspoon salt
  • 1/2 teaspoon ground dark pepper
  • 1/4 cup lime or calamansi juice
  • 1 to 2 tablespoons red chilies, hacked


  1. Spot the cubed fish meat in a huge bowl at that point pour-in 3/4 cups of vinegar.
  2. Let represent 2 minutes at that point delicately crush the fish by putting a spoon on top applying a little weight.
  3. Delicately wash the fish meat with vinegar. Channel all the vinegar once done. This will help decrease the fishy smell.
  4. Include the staying 3/4 cup vinegar, calamansi or lemon juice, ginger, salt, ground dark pepper, and red chilies then blend well.
  5. Spread the bowl and refrigerate for in any event 2 hours.
  6. Top with minced red onions and serve (you may likewise include the red onions with the remainder of the fixings in stage 4).
  7. Share and appreciate!


  • Add shrimp to give your kinilaw more surface and flavor
  • Anchovies can likewise be utilized instead of fish
  • Improve your kinilaw by including different vegetables, for example, chime pepper, cucumber, and carrots.
  • Give your kinilaw a fruity kick by including green mangoes.
  • To make your kinilaw progressively zesty, twofold the measure of ginger.

My Experiance

Kinilaw or kilawin or crude fish plate of mixed greens is a hors d’oeuvre dish. More often than not, it is generally presented with brew as “pulutan.” The fish isn’t cooked ablaze yet the acidic corrosive in vinegar and citrus extract from lime or lemon gradually the fish meat when splashed for a couple of hours. The customary kinilaw is fish meat marinated in vinegar with ginger, onion, dark pepper and stew peppers.
My better half was the main individual who had the option to cause me to eat kinilaw. I recollect the first occasion when I attempted it when we ate at Fish House in a City in 2008. I didn’t understand what I was absent until I attempted kinilaw. It was so delightfully tart and reviving. Its fiery and acidic taste uplifts your craving causing you to eat more!
My kinilaw formula is both roused by John Fish House’s kinilaw and my significant other’s adoration for veggies. I’d state it is a cross between the real Filipino Kinilaw and the Mexican.


About Jamshed Khan

Jamshed Khan is a blogger and a professional Cook, I am working as Head Cook in Saphilre Mills Ltd Since 2017. I made new desi Latest Dishes and share its recipe with the users and love the food.

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