As Sofia, from the Golden Girls T.V. series says, “picture this!”: the sun is setting over the horizon, in one of the many beautiful beaches in the Philippines; the beer is chilling nearby, ready to slake your thirst; you just caught a beautiful tuna fish early this morning; the fish coruscating on the chopping board as it is prepared for Kinilaw na Isda; the mouth-watering scent of the pork and chicken as they are grilled over an open charcoal fire; and the cooling winds playing tag with the hair and clothes of your family and friends frolicking on the sand — PICTURE PERFECT!
The best way to make this is to have very fresh fish; freshly caught is the most excellent.
I like using calamansi juice because of its fragrance and lime can also be used. You can add more vinegar or calamansi juice if you prefer.
- 1 kilo sashimi grade tuna or tanigue (Spanish mackerel) – sliced into 1/4-inch thick by 1 1/2-inch lengths
- 1 tablespoon sea salt
- 1 tablespoon finely julienned sliced ginger
- 1 cup chopped sibuyas Tagalog or red onion
- 10 – 15 pieces bird eye chilies – finely sliced in circles
- 1/2 cup calamansi or lemon juice
- 1/4 cup coconut vinegar or palm vinegar
- Make sure you place the fish in a glass serving dish or enamel dish. This prevents the vinegar from reacting with either stainless or aluminum and keeps the flavor clean.
- Arrange the fish pieces on the glass dish.
- Mix all the other ingredients in a glass bowl and taste before pouring in.
- Adjust the salt or chilies to your liking.
- When the flavor is right, pour over the fish and stir around.
- Cover with plastic wrap and refrigerate for about 1 to 2 hours. The fish and marinade will turn milky. This means it’s ready to serve.
- Serve with cold beer or chilled white wine.