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Kinilaw na Dulong

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 2
Author: Vanjo Merano

Ingredients

  • 1/2 lb silverfish dulong, cleaned
  • 1 to 2 pieces lemon or 6 to 8 pieces calamansi
  • 1 1/2 tablespoons ginger minced
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 to 2 teaspoons birds eye chili siling labuyo, minced

Instructions

  • 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!

Nutrition

Serving: 2g