Kilawin (kinilaw)

Kinilaw (Kilawin)

Prep Time 10 minutes
Total Time 10 minutes
Servings 4 to 6
Author Connie Veneracion


  • 500 grams skinless boneless gindara fillets
  • 1 and 1/2 tablespoons rock salt
  • 3 lemons
  • 1 red onion peeled and thinly sliced
  • 4 cloves garlic peeled and grated
  • 1 thumb-sized piece ginger peeled and grated
  • 3 whole chili picante or any mild finger chili, cut into thin rings
  • 1 pimiento seeded, deveined and cut into thin strips
  • 1 cup coconut cream
  • 2 tablespoons onion leaves finely sliced, for garnish


  • Wash the fish well. Cut into one-inch cubes. Pat dry with paper towels. Place in a bowl and toss with the salt. Squeeze the juice from two lemons. Add the juice to the fish and mix well. Cover the bowl and allow the fish to marinate in the fridge for 30 minutes.
  • Drain the fish, squeezing lightly. Place in a clean bowl. Squeeze the juice from the remaining lemon and add to the fish. Mix lightly. Add the grated garlic and ginger, chilis, pimiento strips and onion slices. Toss everything together. Pour in the coconut cream. Stir lightly. Top with the onion leaves and serve.