DIY: The Best Dory Kinilaw Recipe
Kinilaw (Filipino Ceviche) with Filman Santiago
This fish kinilaw is a good alternative when you find tuna, marlin (malasugi) and king fish unexciting anymore. This Best Dory Kinilaw Recipe will be a good balancing factor as well to any of your meaty loaded salu-salo or simple meal with family or friends.
With its famously regarded neutral taste and creamy texture, playing around with your kinilaw is quite feasible. Here in Dubai, dory fish is easily available from leading supermarkets. But just in case they ran out of dory, another option would be the hammour.
The Ingredients
2 filleted dory (then cubed)
Vinegar (Datu Puti)
Salt
Peppercorn
Capsicum (Red&Yellow)
Tomatoes
Spring Onions
Bulb Onions
Ginger
Cucumber
Pork Chicharon
Coconut Milk
The Procedure
After cleaning and slicing the 2 filleted dory into cubes, put them in a big rectangular or whatever shape of glass dish you may have.
Then sprinkle with generous amount of salt and crushed peppercorns followed by vinegar, enough to soak all the cubed dory.
Cover it with cling film wrap and have it chilled in your refrigerator for 1 to 2 hours. The acidity of the vinegar will somewhat cook the fish in this duration, while it also absorbs the salty and spiky taste of the other two ingredients.
After setting it aside, pour out the vinegar, then add a little salt and peppercorns (to taste) enough to your liking, to cover the 50 to 60% of the taste that’s gone along with the vinegar.
Then add all the sliced/cubed/minced garnishing; capsicum, tomatoes, ginger, spring and bulb onions, cucumber and give it a mix.
Add the coconut milk (canned coconut milk from Thailand is one good option) and put it back to the refrigerator to have it chilled for another 30 minutes.
Then add your crushed pork chicharon and serve.
There goes the Best Dory Kinilaw recipe, which you can simply follow and prepare or make it even better.
Don’t forget to leave your comments and suggestions or your version. Daghang salamat!
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