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KILAWIN

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KILAWIN

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Ingredients

Adjust Servings:
400 grams whole tuna fillet cut in cubes, 1x1 inch
15 grams Ginger peeled, finely shredded
15 grams red bell pepper deseed, cut in triangles
15 grams green bell peppers deseed, cut in triangles
15 grams Carrots peeled, sliced thinly
15 grams cucumber sticks
2 shallots sliced
80 millilitres coconut vinegar
30 millilitres calamansi juice alternatively lime juice
1 small red chillies
Sea Salt
pepper from the mill
coriander
Cuisine:
  • Serves 6
  • Medium

Ingredients

Directions

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Kilawin or kinilaw is a traditional Filipino dish of marinated/cured fish or seafood in vinegar and a souring agent such as the juice of calamansi or Kamias.

Calamansi is a small citrus fruits, which grows throughout South East Asia and the juice of it suits this dish much better than lime, as it is still fairly acid but has a distinctively fruity flavor. I personally like Kilawin of tuna the best, simply because the quality of the tuna available in the Philippines is second to none.

  1. Marinate the tuna cubes with the salt, vinegar and calamansi juice for at least 45 minutes. Turn the tuna cubes every 15 minutes so they will cure evenly.
  2. Add all the other ingredients except the coriander leaves and marinate a further 30 minutes.
  3. Remove the tuna from the marinade and place on the serving dish. Pour over some of the liquid with the all vegetable julienne and garnish with additional coriander leaves.
  4. Serve well chilled.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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