I haven't gone to the wet market for quite sometime. We managed with whatever we could pick from the supermarket. Today being a Sunday, I got up from bed early to be at the market ahead of other customers. I long for fresh seafood and veggies. Hubby requested for fish and the big kiddos wanted some beef dish. Just before I enter the seafood section, hubby asked to make him a Fish Kilawin. Preferably, he wanted Kilawin Dalagang-bukid. Fortunately, there were very fresh Dalagang-bukid available. As soon as we arrived home, I worked on his request. And here is the Fish Kilawin I made. It’s so easy to make as it needs no cooking. In case you want to try this appetizer, here’s how.
½ kilo fresh Dalagang-bukid (or any white meat salt water fish as long as it is fresh)
7 Tbsp white vinegar
Salt to taste
Dash of ground black pepper
½ tsp sugar
1 medium red onion – finely chopped
1 thumb size ginger – finely chopped
1 pc. Hot chili pepper (optional)
½ cup coconut cream
Fillet the fish. Cut in small cubes. Place in a mixing bowl. Incorporate all the next 7 ingredients. Mix and let stand for at least 2-3 hours. The one I made has no coco cream simply because I forgot to buy coconut from the market. It would have been tastier if coco cream is present. Nevertheless, with or without coco cream, it got a thumb’s up from the one who requested it. That’s enough reward for me.
I hope you all have a wonderful week ahead!