Kinilaw na Tanigue or kilawing tanigue is a type of Filipino fish ceviche wherein Wahoo fish fillet is cut into cubes and cured in a mixture of calamansi juice, fresh ginger, onion, chili, and seasonings. Calamansi (which is scientifically known as Calamondin) is a small fruit that looks like key lime. This has a sour […]
Kilawing Kambing or Chopped Goatskin Kilawin is a Filipino appetizer dish wherein boiled and chopped goatskin is marinated in a mixture of vinegar, onion, ginger, spicy chili, and other spices. This dish is served along with the marinade, which eventually turns-out as the sauce of this dish. This dish can also be called as kinilaw […]
Pork Kilawin or Kilawing baboy is a dish that you can make with grilled pork belly. Unlike the similar kilawin seafood dishes, meat such as pork needs to be cooked first before being prepared this way because it does not get cooked completely when soaked in vinegar. This pork kilawin recipe is fresh and very […]
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.