Philippines kilaw
This is the Philippines version of marinated, raw, fish, adapted from Charmaine Solomon's remarkable Complete Asian Cookbook.
Ingredients
- 1kg firm white fish fillets, diced into bite-sized pieces
- lemon juice, enough to cover fish
- 2 medium onions, very thinly sliced
- 1 each large red and green capsicum pepper, diced
- 6 spring onions, finely sliced
- 3-4 firm red tomatoes, peeled and diced
- 1 large lettuce
- 200ml coconut cream
- 1 clove garlic
- 1tsp finely grated fresh ginger
- �tsp ground turmeric
- �tsp ground black pepper
- finely chopped parsley or fresh coriander leaves
Add onions and 1 teaspoon salt to lemon juice and marinate fish at least 8 hours. Do not use metal utensils. Prepare vegetables and chill. Mix garlic, ginger, pepper and turmeric with coconut cream and chill. Drain lemon juice from fish, add coconut dressing and toss together with vegetables. Serve on a dish lined with lettuce leaves, sprinkled with coriander or parsley.
