Sunday, August 21, 2016
Kilawin -Kilawing Bangus Recipe (Raw Milk Fish in Citrus Juice and Vinegar)
Kilawin- similar to ceviche, a combination of raw seafood,fish or meat with citrus juices or vinegar or even combine with this two acidic solution.In Ilocos,they make kilawin usually with goat meat and skin, or carabao, or cow's meat and skin.In Davao, they usually use fish or seafood.For this dish, we only use fresh meat of seafood,fish,meat of carabao,goat,and cow.For Carabao,cow,and goat's meat and skin they use to boil first until become chewy tender or more tender in order to have this flavorful mix with some fresh vegetables including ginger,onion,fresh spring onion and red hot chilli.
Bangus(Milk Fish)- is a sole living in the family name Chanidae.They are five extinct genera from the Cretaceous.Scientific name is Chano Chano,it is found in Red Sea.
Most dishes we make for milkfish are frying,drying with seasalt under the sun for couple of weeks and fry,stew,soups, ceviche and many more .
For this Recipe, I will show you how I've learned Kilawin.
Kilawing Bangus Recipe (Raw Milk Fish in Citrus Juice and Vinegar)
1 kilo milk fish
3 tbsp ginger chopped
2 medium onions chopped
1 cup spring onion chopped
1 green chilli pepper thinly sliced
3 red hot chilli chopped
150 ml calamansi juice or lemon juice
3 tbsp vinegar
1 tsp sugar
salt and pepper to taste
1. Clean milk fish ,unscale, and take off the gills and internal organs,wash out with water to be out from blood.
2.Carefull debone fish and take out small bones into meat, and cut the head, tails and fins .Be very careful and make sure that no small bones remaining in the fish meat.Cut into cubes and set aside.
3.In a mixing bowl,combine milk fish meat, ginger,onion,spring onion,chillis,calamansi juice,vinegar,sugar and salt and pepper.Stir until well combine.
4.Serve with choice of liqours or rice.Enjoy!
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