Salt to taste. The real secret in making this dish really good is using fresh sea foods. 11. Wash the fish and remove its skin and bones. Serve. For Filipinos, Kinilaw means raw fish soaked or cured in vinegar and salt. Ms. Rochelle 1 tablespoon sugar(optional) ]]> No need to marinate the fish for long minutes. Raw fish in vinegar. Popular kinds of fish used in kinilaw include tanigue or tangigue (Spanish mackerels, king mackerel, or wahoo), malasugi (marlins or swordfish), tambakol (yellowfin tuna), bangus , shark and anchovies. (ayaw pod palabi-e'g kumot nga mabungkag na na imo isda, igo ra makatulo ang dugo) 9. » TRIVIA: The terms kilawin and kinilaw are used interchangeably — but to be more precise, the former is used to refer to a kinilaw-style dish in which the’meat’ has already been cooked by heat, whereas the latter is the kind of dish that makes use of raw meat or ingredients like fish. Kinilaw is very similar to the Latin American ceviche, it also relies on the sour agent to sort of cook the raw fish. 4. 1 red bell pepper, slice thinly(optional) Pour in the vinegar and mix well. Add the remaining ingredients then mix well. //--> google_ad_height = 250; Nanay Yolly For Filipinos, Kinilaw means raw fish soaked or cured in vinegar and salt. Wash the fresh Tanigue or sea bass fillets and remove any remaining skin and bones. Recipe Cooking Procedure: 3 pieces red chili(siling labuyo), chopped(optional) Like marlin, tulingan …