serves
6
prep
20 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
difficulty
Easy
level
Ingredients
- 500 g sashimi-grade tanigue (Spanish mackerel) or tuna, cut into 2 cm cubes
- 4 makrut lime leaves, thinly shredded
- ¼ pineapple, skin and core removed, very thinly sliced
- Coriander and steamed rice, to serve
Kinilaw liquid
- 125 ml (½ cup) coconut vinegar (sukang tuba) or rice wine vinegar
- 1 tbsp (20 ml) calamansi or lime juice
- 60 ml (¼ cup) coconut milk
- 2 tsp sugar
- ½ tsp sea salt flakes
- ½ small red onion, thinly sliced
- 2 cm piece ginger, thinly sliced
- Calamansi or kumquat halves, to serve
Instructions
- To make the kinilaw liquid, blend all ingredients with a stick blender or in a small food processor until smooth. Strain through a fine sieve, discarding solids. Set aside.
- Place the fish and half the kinilaw liquid in a bowl and toss to combine. Stand for 1 minute to cure, then drain the liquid. Add the makrut lime and pineapple and gently toss to combine, then divide among serving bowls. Pour over a little kinilaw liquid (think a little pool), then season with salt and pepper. Scatter with the coriander and serve immediately, with rice if using.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
