Kinilaw na dilis
In Bisaya, this dish is known as kinilaw na dilis or kinilaw na bolinaw. Kinilaw is derived from the word “kilaw” in Visayan terms, which means “eaten raw or fresh, uncooked with heat.”
This Filipino kinilaw delicacy is usually served as an appetizer for many, as pulutan, or can be eaten as a main dish. This is similar to cebiche or ceviche in the west. Kinilaw has many variations and can be prepared in different ways by adding extra species to the recipe. Making kinilaw is very easy. The best fish to prepare is tuna. For this recipe, I used dilis (anchovy), which is not expensive but still delicious. If you like Kinilaw, this Kinilaw recipe is worth a try. It is so easy to make and only a few ingredients are needed. If you like coconut milk, or “gata” in Tagalog and “tuno” in Bisayan, you can also add it to give it an extra creamy flavor. It is very common in Bisaya kinilaw version that has added coconut milk. Our simple written instructions are provided below. Just in case you need an instructional video, it is provided below. Please watch it. Feel free to browse our recipe archive. Thank you for visiting us.
Happy eating share and enjoy the food.
If you want a cooking video tutorial for this dish, check out this link: Kinilaw na dilis Video
Kinilaw na dilis or Kinilaw na bolinaw Recipe
Description
In Bisaya, this dish is known as kinilaw na dilis or kinilaw na bolinaw. Kinilaw is derived from the word "kilaw" in Visayan terms, which means "eaten raw or fresh, uncooked with heat."
This Filipino kinilaw delicacy is usually served as an appetizer for many, as pulutan, or can be eaten as a main dish. This is similar to cebiche or ceviche in the west. Kinilaw has many variations and can be prepared in different ways by adding extra species to the recipe. Making kinilaw is very easy. The best fish to prepare is tuna. For this recipe, I used dilis (anchovy), which is not expensive but still delicious. If you like Kinilaw, this Kinilaw recipe is worth a try. It is so easy to make and only a few ingredients are needed. If you like coconut milk, or "gata" in Tagalog and "tuno" in Bisayan, you can also add it to give it an extra creamy flavor. It is very common in Bisaya kinilaw version that has added coconut milk. Our simple written instructions are provided below. Just in case you need an instructional video, it is provided below. Please watch it. Feel free to browse our recipe archive. Thank you for visiting us.
Happy eating share and enjoy the food.
Ingredients
Instructions
Remove the head and guts of the dilis (anchovy) fish. Wash them and drain them thoroughly.
Note: For bigger dilis, it's recommended to debone them.Prepare all the ingredients needed by chopping and slicing them.
In a mixing bowl with dilis, add the diced ginger, chopped onion, diced tomato, chopped galic, and sliced green onion.
Season it with salt and ground black pepper to taste. Mix well.
Add vinegar, calamansi juice, and chopped red chilies and mix.
Note: Add more vinegar and calaminsi juice if needed.Take a taste and adjust it as necessary. Serve it fresh.
Share and enjoy the food.
Servings 4
- Amount Per Serving
- Calories 198kcal
- % Daily Value *
- Total Fat 6.3g10%
- Saturated Fat 1.7g9%
- Cholesterol 75mg25%
- Sodium 1879mg79%
- Potassium 618mg18%
- Total Carbohydrate 7.2g3%
- Dietary Fiber 1.2g5%
- Sugars 3.1g
- Protein 26.3g53%
- Calcium 16 mg
- Iron 26 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.