Kilaw Marinated fish salad Serves: 8 Fish is marinated in lime or lemon juice, the acid turning the fish white and opaque so that it looks ‘cooked’, although the texture is a little different. I have used this recipe with many kinds of fish and found that the best results were with snapper (porgy), redfish and flathead, but any delicately flavoured white fish is suitable.
1 kg (2 lb 3 oz) skinless, boneless, firm white fish fillets, such as flathead, snapper (porgy) and redfish 250 ml (8½ fl oz/1 cup) lemon juice 1 teaspoon salt, plus extra to taste 2 onions, very thinly sliced 250 ml (8½ fl oz/1 cup) coconut cream (pages 8–9) 1 garlic clove, crushed 1 teaspoon finely grated fresh ginger
Cut the fish into bite-sized pieces and place in a non-metallic bowl with the lemon juice, tossing to cover the fish. Add the salt and onion and stir with a wooden spoon. Do not use metal utensils. Cover and refrigerate for at least 8 hours, stirring once or twice while marinating. In a large bowl, combine the coconut cream, garlic, ginger, pepper and turmeric and mix well to combine. Drain the fish, discarding the lemon juice. Add the coconut dressing, capsicums, spring onion and tomato and toss together to coat the fish and vegetables in the dressing. Serve the mixture in a dish lined with lettuce leaves.
½ teaspoon freshly ground black pepper ¼ teaspoon ground turmeric 1 large red capsicum (bell pepper), deseeded and diced 1 large green capsicum (bell pepper), deseeded and diced 6 spring onions (scallions), thinly sliced 3–4 firm red tomatoes, peeled and diced 1 large lettuce, leaves separated
The Complete Asian Cookbook Philippines © 2014• The Hardie Grant
126 Books. . All Rights Reserved.