Kilawing gindara

This dish uses a “cooking” method by which meat or seafood is marinated in citrus juices which pickle the seafood or meat and turn it opaque. The Latin American version is called ceviche; the Polynesian version, the national dish of Tahiti, is poisson cru. Although tuna is the fish most commonly used for making kilawin (click here for the tuna kilawin recipe in the archive), most fleshy fish like gindara, lapu-lapu and mahi-mahi are just as good. I’m even planning on using salmon fillets next time.

Ingredients:

500 g. of skinless, boneless gindara fillets
1-½ tbsps. of rock salt
3 lemons
1 red onion, peeled and thinly sliced
4 cloves of garlic, peeled and grated
1 thumb-sized piece of ginger, peeled and grated
3 whole chili picante (or any mild finger chili), cut into thin rings
1 pimiento, seeded, deveined and cut into thin strips
1 c. of coconut cream
2 tbsps. of finely sliced onion leaves, for garnish

Wash the fish well. Cut into one-inch cubes. Pat dry with paper towels. Place in a bowl and toss with the salt. Squeeze the juice from two lemons. Add the juice to the fish and mix well. Cover the bowl and allow the fish to marinate in the fridge for 30 minutes.

Drain the fish, squeezing lightly. Place in a clean bowl. Squeeze the juice from the remaining lemon and add to the fish. Mix lightly. Add the grated garlic and ginger, chilis, pimiento strips and onion slices. Toss everything together. Pour in the coconut cream. Stir lightly. Top with the onion leaves and serve.

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3. Catfish and miso sour soup
4. Fish, a favorite among readers
5. Vietnamese beef stew
6. Oven-steamed whole fish
7. Guinataang paco
8. Budget cooking part 2 (fish and vegetables frittata)
9. Bangus belly steaks
10. Tilapia fritters with honey-lemon sauce

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Asian cooking

• Pork, asparagus and mushrooms stirfry
• Aromatic (and tastier!) spring roll wrappers
• Beef, ginger and pineapple stew
• Japchae (jabchae, chapchae or chapchee), a Korean noodle dish
• Beef with sate babi sauce
• (Vietnamese style) Honey ginger chicken
• Tofu, spinach and bean sprouts stir fry
• Japanese-style beef and cabbage stir fry
• Tuna and tofu stir fry
• Siopao (steamed dumplings)

How to cook

• Sauteing basics
• How to caramelize sugar
• Video: gutting and cleaning fresh fish
• How to wrap lumpia (spring rolls)
• If you want your chilis mildly hot instead of very hot
• Stewed mung beans
• How to make crepe-like lumpia (spring roll) wrapper
• Pork siomai (steamed dumplings), pearl balls and lumpiang shanghai (fried spring rolls)
• Ever tried baking soda as meat tenderizer?
• Crispy chicken strips with sweet and sour sauce

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