Kinilaw na Isda (Filipino Ceviche)
Experience the vibrant flavors of the Philippines with Kinilaw na Isda, a refreshing ceviche-style dish. Tender cubes of fresh white fish are 'cooked' in a zesty marinade of cane vinegar, calamansi juice, ginger, and chili, creating a delightful balance of tangy, spicy, and savory notes. This bright and invigorating appetizer is perfect for a light meal or as a stunning starter.
O rețetă originală de Forkin
- Durată totală
- 50 min.
- Porții
- 4
- Dificultate
- Ușoară
- Per porție
- 151 kcal
Informații despre alergeni: poate conține pește. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
- 500 gfresh firm white fish fillet, skinned, deboned, cut into 1/2 inch cubes
- 0,5 canăcane vinegar
- 2 lingurăcalamansi juice
- 2 lingurăginger, finely minced
- 0,5 buc.red onion, thinly sliced
- 1 buc.red chili, thinly sliced
- 1 lingurițăsalt
- 0,25 lingurițăblack pepper, freshly ground
- 0,25 canăcoconut milk(opțional)
Ustensile
Chef's knife · Cutting board · Medium glass mixing bowl · Measuring cups · Measuring spoons · Spoon · Paper towels · Plastic wrap
Mod de preparare
Pas cu pas
- 1
Rinse the fresh firm white fish fillet under cold running water to remove any surface impurities.
Aproximativ 1 min.
Nota bucătarului: Using very fresh, sushi-grade fish is crucial for safety and optimal flavor in ceviche.
- 2
Pat the fish fillet thoroughly dry with paper towels to ensure it's completely moisture-free.
Aproximativ 1 min.
Nota bucătarului: Excess moisture can dilute the marinade and prevent the fish from firming up properly.
- 3
Cut the dried fish fillet into uniform 1/2-inch (1.25 cm) cubes.
Aproximativ 3 min.
Nota bucătarului: Uniform pieces ensure even curing and a consistent texture in every bite.
- 4
Finely mince the fresh ginger, ensuring a fine texture for even flavor distribution.
Aproximativ 2 min.
Nota bucătarului: Peel ginger with the edge of a spoon for minimal waste.
- 5
Thinly slice the red onion into delicate rings or finely dice it, depending on your preference.
Aproximativ 2 min.
Nota bucătarului: Soaking sliced onions in cold water for 10 minutes can reduce their pungency.
- 6
Mince the red chili, removing seeds if you prefer less heat.
Aproximativ 1 min.
Nota bucătarului: Wear gloves when handling chilies to avoid skin irritation.
- 7
In a medium-sized non-reactive glass or ceramic mixing bowl, combine the cubed fish, cane vinegar, freshly squeezed calamansi juice, minced ginger, and sliced red onion.
Aproximativ 2 min.
Nota bucătarului: Always use non-reactive materials like glass, ceramic, or food-grade plastic when working with acidic ingredients to prevent metallic flavors.
- 8
Add the salt and black pepper to the fish mixture and gently stir to ensure all ingredients are well combined and the fish is coated.
Aproximativ 1 min.
Nota bucătarului: Stirring gently prevents the delicate fish from breaking apart.
- 9
Cover the bowl tightly with plastic wrap and refrigerate for 30 to 60 minutes, allowing the fish to 'cook' and firm up in the acidic marinade.
Aproximativ 30 min.
Nota bucătarului: Monitor the fish; it should turn opaque. Over-marinating can result in a rubbery texture.
- 10
Just before serving, pour in the coconut milk and stir gently to incorporate it into the kinilaw.
Aproximativ 1 min.
Nota bucătarului: Adding coconut milk at the end mellows the acidity and adds a creamy, rich mouthfeel.
- 11
Taste and adjust seasoning if necessary, adding a pinch more salt or a squeeze of calamansi juice to balance the flavors.
Aproximativ 1 min.
Nota bucătarului: A final taste test ensures the perfect balance of tang, spice, and salt.
- 12
Serve the Kinilaw na Isda immediately as a refreshing appetizer.
Aproximativ 1 min.
Nota bucătarului: Garnish with fresh cilantro or a few extra chili slices for an appealing presentation.
Per porție
Valori nutriționale
- Calorii
- 150,9kcal
- Proteine
- 22,9g
- Carbohidrați
- 3,2g
- Grăsimi
- 5,3g
- Fibre
- 0,9g
- Zahăr
- 1,1g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
Serve Kinilaw na Isda as a vibrant starter with a side of steamed rice or crispy fried garlic chips for added texture. For a delightful pairing, enjoy it with a cold San Miguel beer or a crisp, dry white wine like Sauvignon Blanc. You can experiment with different types of firm white fish, such as tuna or snapper, and adjust the chili to your preferred spice level.
Kinilaw is best enjoyed fresh. If you have leftovers, transfer them to an airtight container and refrigerate immediately.
Kinilaw should not be reheated as it is a raw fish dish. Consume chilled.