Went to Putipot island early this month. Ayun, as usual ended up as the designated cook. So, para hindi ako mapagod i prepared some of the food at home. I'll probably post the rest of the food i fed them later pero for now, unahin ko muna yung pinaka patok. Yung kinilaw.
2 kilos yellow fin tuna, cut according to preference
2 tsp salt
1 medium sized ginger chopped
1/4 kilo kalamansi, cut, pressed and strained
10 pcs green sili (pang sigang)
6 bulbs onions, chopped
Wash the fish fillet. Drain. Rub with 1 tsp salt and half of the ginger. Let stand for at least 2 hours. Wash and drain. Combine the drained fish fillet with the rest of the ginger, sili and onions. Add the calamansi juice 20 minutes before serving.
Normally, kinilaw should have vinegar in it. Personally, i don't like it since the fish tastes cooked (which i think shouldn't be). I prefer that it has the texture of rawness in it. Kalamansi has the same sour taste but it cooks the fish longer. If you think that the inuman is going to last longer, separate the kinilaw and the kalamansi into 2 portions so you could mix it on a later time.
