Kinilaw with pineapple, makrut lime and coriander

A specialty dish of Palawan, this dish is a cornerstone of Filipino cooking. Similar to ceviche, kinilaw is fast and easy to make, with a balanced combination of sweet and sour flavours. A favourite of seafood lovers.

Credit: Kitti Gould

• serves

  6

• prep

  20 minutes

• difficulty

  Easy

Ingredients

• 500 g sashimi-grade tanigue (Spanish mackerel) or tuna, cut into 2 cm cubes
• 4 makrut lime leaves, thinly shredded
• ¼ pineapple, skin and core removed, very thinly sliced
• Coriander and steamed rice, to serve

Kinilaw liquid

• 125 ml (½ cup) coconut vinegar (sukang tuba) or rice wine vinegar
• 1 tbsp (20 ml) calamansi or lime juice
• 60 ml (¼ cup) coconut milk
• 2 tsp sugar
• ½ tsp sea salt flakes
• ½ small red onion, thinly sliced
• 2 cm piece ginger, thinly sliced
• Calamansi or kumquat halves, to serve

Instructions

1. To make the kinilaw liquid, blend all ingredients with a stick blender or in a small food processor until smooth. Strain through a fine sieve, discarding solids. Set aside.
2. Place the fish and half the kinilaw liquid in a bowl and toss to combine. Stand for 1 minute to cure, then drain the liquid. Add the makrut lime and pineapple and gently toss to combine, then divide among serving bowls. Pour over a little kinilaw liquid (think a little pool), then season with salt and pepper. Scatter with the coriander and serve immediately, with rice if using.

 

This recipe is from A Taste of the Philippines with Yasmin Newman. Photography by Kitti Gould.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.