Kinilaw na Dilis

Kinilaw na dilis. This is my version of kinilaw na dilis, it is not the usual kinilaw na dilis that was squeezed into unrecognizable white mass and overcooked with vinegar. Most likely, it tastes so sour that the natural sweetness of the fish is already lost. Okey, for my kinilaw na dilis I use vinegar only to wash and briefly marinate the fish and subsequently discarded or drain off. The anchovy fillets are then tossed with chopped ginger, onion and chili. Now just drizzle with kalamasi juice. The sweetness and crunchiness of the fish is retained. Try it, there is no doubt you will enjoy it if you love kinilaw.

Ingredients:



1/2 kilo dilis, anchovy
1 thumb size ginger, finely chopped
1 medium size onion, finely chopped
1/4 cup kalamansi juice
1-2 pcs. siling labuyo, chopped
vinegar
salt

Method:



To prepare, wash and drain anchovies, remove and discard bones, head and innards by curving out flesh on both side of the fish into fillet. Rinse fillets in running water and drain thoroughly. To make the kinilaw, wash anchovy fillets in a bath of vinegar and drain. Repeat this step this time let it marinate for 5-8 minutes and drain thoroughly, do not squeeze just lightly press to drain off excess vinegar. Place the anchovy fillet in a bowl, add all the other ingredients and toss mix. Season with salt to taste. Serve immediately or chill in refrigerator before serving.



Source: http://overseaspinoycooking.blogspot.com/search/label/Fish