Main course

Monday, May 23, 2011


There is nothing like eating fresh Salmon, it has this smooth melt in the mouth taste that uniquely its own. I like Salmon better than tuna, it is perfect for all kinds of dishes, one can  imagine.

This recipe was concocted by a Sister Mason, we got to taste it three Summers ago and the inclusion of the coconut milk made this Kinilaw so tasty, you will want to get your second, third servings. It is that delicious. It has now become a staple in our family gathering. We included veggies in our version as our family has this thing about incorporating roughage in every dish.

One whole Sockeye Salmon cut into cube ( you can use any other varieties of Salmon)
2 1/2 cups white Vinegar
1 can Coconut milk
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 whole ginger, grated(medium size)
3 whole lemon
1 Daikon (labanos) cut into bite size pieces
1/2 bunch of Cilantro, chopped
1-2 tsp. freshly crushed black pepper
6 cloves of garlic pressed and cut into tiny pieces
Half of a  medium Red onion, chopped
4 leaves of green onions, chopped
2-3 siling labuyo (fresh chilies) optional,  cut into tiny pieces
salt to taste
sugar to taste

In a bowl, mix salmon, one cup vinegar and juice of one lemon . Let stand for one hour in the fridge. Drain vinegar and lemon mixture. In the marinated Salmon pour the one cup of vinegar with juice of one lemon and 1tbsp. salt. Let stand for two hours in the fridge. Drain vinegar mixture. Heat coconut milk till boiling, let it cool. In a bowl combine marinated salmon, garlic, ginger, red onion,  peppers (red and yellow), daikon, 1/2 cup vinegar, juice of one lemon, siling labuyo, salt, pepper, sugar. Mix together. Add the cooled coconut milk, green onion and chopped cilantro. Serve chilled.  

1 comment:

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