Kinilaw(kilawin) na Cream Dory

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

Salt

Pepper

Mix all the ingredients in a bowl. Cover. Keep in the fridge for at least 6 hours. Enjoy!

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4 thoughts on “Kinilaw(kilawin) na Cream Dory

  1. Talaga, pwede ang cream dory?!? I grew up believing kilawin is just for tuna and salmon ( I grew up in Mindanao where “expensive fish” weren’t that expensive) . Then I discovered dilis, but the dilis in the market is always labisa (?…basta ibig sabihin hindi na fresh)

    Thanks a lot for this! I love kinilaw!

    PS: Will frozen, from-the-supermarket-freezer creamdory do?

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