Kinilaw of Salmon and Sea Bass

Preparation info
  • for


    as a starter
    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

I started to learnabout kinilaw from a book, entitled Kinilaw: A Philippine Cuisine of Freshness, by two distinguished food writers from the Philippines, Edilberto Alegre and my good friend Doreen Fernandez. In the book they explain that ‘kinilaw’, as the name of a dish, indicates meat, fish or vegetables cooked not on the stove but by ‘liquid fire’, that is vinegar or other souring agents. In this respect it obviously takes after South American ceviche and