This was going to be a part of my entry to Lasang Pinoy 6, PULUTAN TIME! hosted by Ting Aling at World Class CuiScene last January . . . However, it was an unexpectedly busy month for us at The Empire Hotel in Brunei that I never got around to finish the entry.

This kilawin was prepared by Tune [ Joji's hubby ] and one of the dishes served at their place for some inuman [ drinking session ] I organized for my visiting cousins from New Zealand and for that particular LP Food Blogging Event . . .

Kilawin means “to cook” in vinegar . . . Well, it is not really cooking per se, as heat is not involved in the preparation of this dish. The fish is washed with and soaked in vinegar [ and other ingredients ] until it turns opaque, giving it an appearance of having been cooked.

KILAWIN NA TANIGUE

Ingredients and Method:

Cut 500 grams of Tanigue [ Mackerel ] fillets into 2 cm cubes [ without the skin ] and wash with vinegar.

Mix together 250 ml vinegar, 6 thinly sliced shallots, 2 tbsp chopped ginger, 2 chopped chilies, 1 tbsp salt, 1/2 tbsp freshly ground pepper and pour over fish cubes and carefully mix until everything is blended well. Chill in refrigerator for 1-2 hours.

Transfer to a serving bowl and garnish with chopped onions or onion rings. Serve cool.

Then, inuman na!