Kinilaw na dulong is a fish dish that makes use of silverfish which are locally known as “Dulong”. This is a type of Ceviche wherein fishes or seafood are soaked in a citrus marinade. Citric acid, a weak acid found in citrus fruits, slowly cooks the fish until it is ready for consumption. Other variation of this dish makes use of vinegar. The acetic acid in vinegar cooks the fish the way citric acid does. I used vinegar in our Kinilaw na Tuna recipe.
Kinilaw or kilawin dishes are mostly served as appetizers or “pulutan”. The key in this recipe is simple: use the freshest ingredients available. Have you tried any fish kinilaw or seafood kinilaw dishes? The fish tastes sweeter when fresh ingredients are used. It also eliminates the possibility of experiencing an itchy feeling while eating the fish.
Try this Kinilaw na Dulong recipe and let me know what you think.
Watch this Video on How to Make Kinilaw na Dulong
- ½ lb silverfish (dulong), cleaned
- 1 to 2 pieces lemon (or 6 to 8 pieces calamansi)
- 1½ tablespoons ginger, minced
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 1 to 2 teaspoons birds eye chili (siling labuyo), minced
- Combine silverfish, salt, and ground black pepper then gently mix until everything is well incorporated.
- Add minced ginger and minced bird’s eye chili then continue mixing until everything is distributed.
- Squeeze-in lemon (or calamansi) and gently stir the mixture to distribute the juice.
- Refrigerate for at least 30 minutes. At this stage, the citric acid in lemon or calamansi will gently cook the fish.
- Transfer to a serving bowl and serve.
- Share and enjoy!