Recipe Archives->Asian Sea->Kinilaw 06

Kinilaw

3 kgs fresh bangus (milk fish)
3 tomatoes, sliced into strips
1 onion, sliced into strips
2 thumbs of ginger, sliced
Milk from a fresh coconut
Sili (chilis) -- 2 red, 3 green, finely chopped
white vinegar (nipa sap vinegar)
about 12 calamansi

Scrape scales and remove innards of fish.  Wash inside and outside
of fish.  Starting at the back of fish, cut and remove center bone,
head, tail and fat in stomach and skin.  Cut and separate stomach
and meat.  Put the fish in a large bowl with ice and cold water
while cleaning the rest of it.  Cut the flesh into 1/4 inch strips
discarding ends. Return to bowl with ice and cold water, and about
3 tbsp. rock salt.  Wash stomach fillets thoroughly and scrape out
fat and bloody parts. Cut into 1/4 inch strips discarding ends and
fins and combine with the rest.  Mix well, discard water and gently
squeeze out excess water.  

Transfer to bowl with ice, cold water and about 2 tbsp rock salt.
Toss it around then discard water and gently squeeze out excess
water. Repeat 3 times or until water is clear.  On last washing
squeeze excess water out and transfer to a new bowl. Pour the vinegar
over the fish, just enough to completely soak everything.  Let fish
cook in vinegar (wait till it whitens completely, about 10 minutes
or so).  When fish is cooked, squeeze out vinegar, rinse the fish
then squeeze out excess water.  Add ginger, rock salt, onions,
tomatoes, calamansi juice and sili then toss around.  Taste to see
if it needs more salt.  Add coconut milk.  Refrigerate.

Printable version: kinilaw06.txt.