2020-08-13 / test@t
This is the Filipino analogue of the more famous Latin American dish ceviche in Russia. The point is that raw fish or seafood is “cooked” with acid — in this case, vinegar (and the word itself means the process of cooking in vinegar). Unlike ceviche, there are quite a few spicy vegetables in Kinilau - chili, onions and ginger, and even coconut flakes with coconut milk. Kinilau is usually served with a glass of cold beer.
- 400 g very fresh sea fish fillet (tuna belly, yellowtail, salmon, mackerel)
- 1 small red onion
- 1 medium hot red chili
- 2.5 cm fresh ginger root
- 2 cloves of garlic
- 2-3 tbsp. l. fresh coconut flakes
- 1/2 cup coconut milk
- 1/2 cup cane or black rice vinegar
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Peel and finely chop the onion, garlic and ginger. Chop the chili finely, removing the seeds if desired for less spiciness.
Pour coconut flakes into a well-heated dry non-stick frying pan, fry over low heat, shaking, until golden brown, about 2 minutes.
In a large bowl, combine half the coconut, ginger, onion, garlic, and chili. Pour in coconut milk, salt and pepper. Refrigerate for 15 minutes.
In the meantime, cut the fish fillets into slices about 2.5 cm long and 5 mm thick.
Put fish in vinegar and stir. Add coconut mixture, stir and refrigerate for 1 hour.
Then arrange into bowls, sprinkle with the remaining coconut and serve.