Kinilaw..

As posted on my "pinakurat" post, heres my kinilaw recipe..

- 1 kl fresh fish (I prefer tangigue)
- 2 cups of coconut vinegar
- 250ml of suka pinakurat
- challot
- scallions
- sili espada
- Kalamansi
- ginger
- gata (optional)
- mangang hilaw (optional)
- salt to taste

Slice fish into dice and set aside. Slice challot, scallions, ginger, sili espada the way you like (i prefer minced) then set aside.
Soak fish in coconut vinegar for about 2-3 mins. On a casserole, lay down the diced fish (without the vinegar) together with the spices and the suka pinakurat then mix it with your barehands (thats the secret of its wild taste!) You may squeeze as many kalamansi and chili as you want depends on your preferences. Then salt to taste and your ready to go with your kinilaw!

Optional
- You can add a cup of concentrated " gata" for a different taste.
- Chopped manggang hilaw will also compliment the vinegar and great for extenders!

On my personal preferences, i opt not to add the gata and manggang hilaw.