Kilawing isda or “kinilaw nga isda” in Cebuano is a simple dish to prepare but surprisingly, most kinilaw served in Metro Manila are a disappointment mainly due to the way it is prepared.
Fish is “overcooked” in an awfully very sour vinegar you no longer enjoy what kinilaw should taste in every bite.
A good kinilaw has 2 important criteria – fresh fish and the right vinegar, not your ordinary coconut water or cane vinegar but “Sukang Tuba.”
With GJ Special Sukang Tuba blend, you can quickly prepare yourself an authentic isda kinilaw the way Cebuanos do it.
Here’s our simple, quick guide:
- Slice fresh fish (ex. tanigue) to bite sizes. Put 1 tablespoon of fish sauce (patis) and gently mix.
- Slice red onions and optionally, red chili (or green chili), pipino (and/or green mango). Dont worry about adding other spices, our GJ Special sukang tuba timplado will take care of the extra flavors.
- Mix all ingredients in a bowl, and add just enough GJ Special sukang tuba.
- Squeeze 3-4 calamansi for added flavor. Don’t use lemon.
- Season to taste using rock salt.
Enjoy!
Products featured in this article.
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GJ Special Sukang Tuba Timplado₱52.00 – ₱170.00
