I read somewhere that when the first Spaniards came to the Philippines some 500 years ago, one of the things that they noted was that the yet-to-be-colonized Filipinos were savages. This is because our ancestors ate uncooked meat. The “uncooked meat” that they were referring to, according to the book that I read, is actually our kinilaw. Fish or seafood is soaked in vinegar and the chemicals of the vinegar cooks the meat. No heat involved.
Here is an easy oil-free recipe that I got from my mother-in-law. Franco says this kinilaw na cream dory would pair well with beer.
1 cream dory fillet, cut into bite-size menudo-like cubes
3 pieces kalamansi
3/4 cup white vinegar
2 garlic cloves, chopped
1 red onion, chopped finely
ginger, chopped finely
1 red or green bell pepper, chopped
1 siling pan-sigang (finger chili), cut
Mix all the ingredients in a bowl. Cover. Keep in the fridge for at least 6 hours. Enjoy!