Known as Kinilaw in the Philippines, this dish is similar to Ceviche and is usually served as a side dish. The combination of raw fish with all the other aromatic ingredients makes it a very refreshing starter, especially during the summer months. Vinegar is often used to partially cook the fish, but I have substituted it with lime and lemon juice, as I love the freshness they bring to the dish.
Recipe author: Leemei Tan
Lemongrass and Ginger, Vibrant Asian Recipes
Photography copyright: Duncan Baird Publishers 2012
Reproduced courtesy of Duncan Baird Publishers
For 4 Serving(s)