Tuna Kinilaw
Tuna Kinilaw - A Filipino marinated fish appetizer with coconut vinegar, coconut cream, ginger, chilies, and onions
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Equipment
- 1 Mixing Bowl
- 1 Strainer (to strain the coconut cream)
- 1 Microplane (to grate the ginger)
Ingredients
- ¾ lbs sashimi grade tuna
- 1 teaspoon ginger (grated)
- 1 tablespoon red onion (minced)
- 1-2 Thai chilis
- ¼ cup coconut vinegar
- ¾ cup coconut cream
- 1 tablespoon lime juice
- ½ orange (segments and cut into ¼ inch cubes)
- 1-2 cilantro stems (for garnish) - optional
- 1 tablespoon crushed chicharron (for garnish) - optional
Instructions
- Cut the fish into half an inch to an inch cubes.
- In a bowl, add the vinegar, grated ginger, coconut milk, and red chilies, ¼ teaspoon of salt and mix to combine.
- Add the vinegar, coconut cream, Thai chili, minced red onion, grated ginger, and lime juice into a bowl and mix. Give it a taste and if you prefer to make this spicier, add more Thai chilies or ginger. Not sour enough? Add more vinegar or lime juice. It’s a very forgiving dish and make it to your liking!
- Add the fish into the marinade and let it sit for 10 minutes before serving.
- To plate, add to a serving bowl and top with small segments of oranges for extra sweetness, sprinkle crushed pork rinds for crunch, and cilantro for garnish.
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Notes
Helpful Ingredient Tips:
- Mise en place: It’s always good practice to prep all your ingredients beforehand so that you can focus on making your meal. Plus most of the time, it’s the hardest part of the recipe! The ingredients list above gives more detail on how to prep each ingredient, but here is a summary of some noteworthy ones:
- Tuna: cut your tuna in half inch cubes.
- Coconut Cream: if your coconut cream is clumpy, run it through a strainer or pour into a bowl and whisk until it’s homogenous.
- Ginger: grate your ginger using a microplane.
- Red onion: dice half of a small onion.
- Orange: Supreme or segment your orange like this. And then cut in smaller pieces, about ¼ of an inch.
- Chicharron: crush into bits with your hands.
Serve with a side of fried rice paper wrappers:
This is an optional way to serve this dish. But adding this on the side or even as a prepared bite makes it a fun appetizer! Note: the kinilaw does make it soggy so I recommend eating them together right away!- Cut one sheet of rice paper into 4 equal squares. Repeat 3 or more times depending how many wrappers you want to make.
- Heat a pan over medium high heat with 1 tablespoon of coconut oil.
- Once the oil is shimmering, add 2–4 rice paper squares, depending on the size of your pan, just don't overcrowd! They should crisp up almost immediately. Remove promptly and transfer to a plate lined with paper towels or a wire rack. Repeat in batches, adding more coconut oil as needed. Serve alongside the kinilaw. Enjoy!
Nutrition
Calories: 159kcal | Carbohydrates: 6g | Protein: 2g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 189mg | Fiber: 1g | Sugar: 2g | Vitamin A: 48IU | Vitamin C: 13mg | Calcium: 13mg | Iron: 1mg
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