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Kinilaw (kilawin) na tuna
Kinilaw means to “cook” in vinegar. It’s not really cooking since there is no heat involved. But soaking fish or some other seafood in a strong vinegar solution turns the meat opaque and gives it a texture of having been cooked.
Why do Filipinos love curing fish and meat? Specifically, with the use of vinegar? I was re-reading F. Sionil Jose’s Po-on a couple of months ago and the description of how the Filipinos preserved their food during the 19th century gave me some insight. The operative word is preserve–vinegar and salt are preservatives. Hence, they are used in many of our traditional dishes like adobo, tapa and kinilaw.
There are a variety of fish that can be used for making kinilaw. Tuna, tangigue or tanigue (sea bass), talakitok (cavalla) and lapu-lapu (grouper) are only some of them. I used yellow fin tuna for my kinilaw.
There’s really nothing complicated about making this wonderful Filipino dish. You season the cubed fish fillets with salt and pepper (above, left) then soak them in strong vinegar. Of course, you add some spices to perk up your kinilaw (above, right).
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22 Responses to “Kinilaw (kilawin) na tuna”
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but i also wondered a little because i didnt know that there are so many kinds of kinilaw.
prepare my kinilaw:
300g tuna filet
1 med onion
1 med ginger
3 or more chillies (red)
vinegar
mayonaise
(rice)
1. Slice the Tuna filet ( i live in germany, there you can just drop by the supermarket and buy the tuna allready as filet.)
2.wash the tuna and after that try to press the tuna very strong. (till nearly all liquid left the tuna)
3. now you have to take a bowl and put some vinegar in it. then slice 2 or 3 red chillies and put it in the vinegar. (you can press the chillie till the vinegar tastes very hot.)
4. put the tuna in the vinegar, mix it well and put it in the ref.(1-2 hours just as you want)
5. know you can slice the onion and the ginger into little slices
6. Sclice some iceberg salad and mix it with the onion and ginger slices.
7. when you take the tuna off the ref you can put some myonaise into the bowl and mix it well. then sprankle some salt and pepper over it and mix it again
8. put all the things together and mix it again
9. wait for 30 minutes and mix it a last time
Option: i love to serve the kinilaw with some cold rice.
ENJOY IT!
i will try your kinilaw and i hope you will try mine
greetings from germany
Marcel Jacobi
are you crazy? mayonaise in kinilaw? hold that barbarian!
well, thats her recipe.
me serve kinilaw with coco milk (kakang gata). sarap!!
Mayo would also makes it taste good and if the coconut cream may not be available, try using evaporated milk. Its a good substitute.
this site really helped me a lot..:grin:
not only in preparing my dish but now i have something to share with my friends..:smile:
:cool:its according to taste….just as long you are happy and satisfied enjoy it.cheers!
As a variation - this is the recipe, I learned on Busuanga (Philippines):
- Fresh white fish – whatever is available on the local market (Back in Germany, I tried it with 2 filets of halibut, which tasted actually very fine)
- ½ of cucumber
- 2-3 Tomatoes
- Rice vinegar
- Kalamisi juice (smoother kind of limes) – Impossible to get here, so I substituted them with kaffir limes
- 3-4 Chillies (red and hot:twisted:)
- Red onions
- Coconut milk (add until you can support the hot ingredients:wink:)
The amount of each single ingredient is not absolute – as Busuanga is very rural, they put in whatever kind and/or amount, they can get that day. If you do have any suggestion, comments are welcome.
Please help!
My kinilaw just does not seem to be “cooking” with the vinegar that i am using….i even let it sit one time over night and it is still not making the fish very opaque? is there a “magic time” when the vinegar should be removed…maybe i am not putting enugh limes…..???please help…I could eat this dish everyday when my filipino friends and family make it…but i have failed at doing so to where it is not very edible…..thanks for all the info…if u could email me direct at ervin_barron attt excite dot com….i spelled this way so email blocker would not remove my email….thanks! salamat po!
is it necessary to use a fresh tuna?
what did you have in mind, shayne — canned?
hello ms. connie…browsing thru your blog everyday has become a habit, or shall i say addiction….
you got lots of good stuffs that i already tried and as always, they are a major hit among my family and friends…on april, our photography club will step foot in babuyan islands and its neighboring islands for a photoshoot spree…i heard that tuna, talakitok and other fish were very cheap…i heard tuna is around P40 per kilo….thats why am browsing on your blog to check out some seafood dishes that i might cook there as i am one of the group members in charge of the cooking…jsut wonder if you also have a recipe for spicy tuna sashimi ala gerry’s grill style?…i tried makin my own version before but it was a flop…mejo malangsa yung tuna that i even threw up after tasting it…i used the yellow fin tuna…maselan kasi ako sa langsa…i only eat sashimi at harbor view or at gerry’s grill…am scared to try sashimis from other restaurants kasi baka malangsa again…. =(
i wanna try this recipe too, the kilawin…kaso natatakot ako to make a mistake and maging malansa sya ulit just like the spicy tuna sashimi i did a few months ago….hope you could help me out…thanks… =)
Sorry for slightly reviving the post but coming from a beachside village….
1.) Best bet vinegar for kilawin — sugar cane vinegar or white (Paombong or sukang puti).
2.) Tuna must be fresh.
3.) Crushed siling labuyo ensures maximum potency.
Hello people, nakakatawa kayo! You’re so fanny(ala Bb. Pilipinas 2008, if youv’e seen the Q&A). But thank you very much for all the helpful info and the giggles that I had from reading some of the comments. My father who is Bisaya used to kilaw almost every week. Sadly enough I wasn’t a fan of it until I came over to OZ to live here. I had the chance of eating a friend’s kilawin na tuna and it switched on long lost memories of my father’s kilawin and ignited my taste buds to crave for it. Anyway, so after all the soaking and garnishing has been done, my father will toast freshly grated coconut in very hot coal (literally!), mixing them and tossing them to and fro together in an aluminum kaldero for about a minuite or until he’s satisfied with its toastiness. He then cools it down a bit, separates the coal (of course you have to throw this one out!)and grated coconut in a bowl, pours in a little warm water then squeezes the juice out. Well you know where it goes after that. Mix ‘em, cool ‘em and eat ‘em. And yeah, sometimes he just kilaws it with kalamansi. Yum, naglalaway na ko. I’m making one actually today for a friend’s birthday so wish me luck!
ireen, the only solution really is to find good quality tuna for sashimi.
hi…heheheheh nice food…hi ireen just in case your kilawin is malansa you can use ginger ..just slice it in a small cubes, kasi nakakaalis yan ng lansa or just in case you can’t find hard vinegar for your kilawin you can use hot water(hot water for washing the fish , pero dapat mabilis lang ha kasi maluluto ang fish. just put hot water then remove faster)thats it..very simple dont make your self complicated ……God bless……
you can use ginger for your kilawin to remove lansa or u can wash your fish in hot water but you have to move the hot water quickly….
hi ireen yeah just find the good quality of your fish…its better if you buy in market so you can see if your fish is fresh….enjoy cooking…god bless…
hi gals!!!!!!
can you help me?
what about pork kilawin?
how to prepare?
thanks & kisses
You cannot call kinilaw kilawin even if you enclose in parenthesis. Kinilaw is kinilaw and will never be kilawin. Kinilaw is fish or any other seafood for that matter but usually it’s fish. Kilawin is meat.
nar, HAHAHAHAHAHA is that so? If you can cite a good authority, that’ll be swell. See, not all agree with you and the quote from this blog sounds more credible.
And it is not even indigenous to the Philippines. The Polynesians have had their poisson cru for far longer.