How to cook Gindara Kilawin (Marinated Sablefish)
- 1 pound skinless, boneless gindara (sablefish) fillets
- 1 1/2 tablespoons rock salt
- 3 lemons
- 1 red onion, peeled and thinly sliced
- 4 cloves of garlic, peeled and grated
- 1 thumb-sized piece of ginger, peeled and grated
- 3 whole chile picante (or any mild finger chili), cut into thin rings
- 1 pimiento, seeded, deveined and cut into thin strips
- 1 cup coconut cream
- 2 tablespoons finely sliced scallions, for garnish
- Wash the fish well before slicing. Cut into 1-inch cubes. Pat dry with paper towels.
- Place in a bowl and toss with the salt.
- Squeeze the juice from two lemons. Add the juice to the fish and mix well.
- Cover the bowl and allow the fish to marinate in the fridge for 30 minutes.
- Drain the fish, squeezing lightly. Place in a clean bowl.
- Squeeze the juice from the remaining lemon and add to the fish. Mix lightly.
- Add the grated garlic and ginger, chilies, pimiento strips and onion slices.
- Toss everything together. Pour in the coconut cream. Stir lightly.
- Top with the scallions and serve.
- You can serve the Gindara Kilawin with steamed white rice. It is so good with wine or beer.
The Gindara Kilawin
(Marinated Sablefish) is a very affordable dish. Delicious, simple, and easy recipe.
- dish uses a "cooking" method by which meat or seafood is marinated in vinegar or citrus juices which pickle the seafood or meat and turn it opaque.
The Latin American version is called ceviche; the Polynesian version, the national dish of Tahiti, is poisson cru. Although tuna is the fish most commonly used for making Kinilaw or Kilawin, most fleshy fish like gindara, lapu-lapu salmon, and mahi-mahi are just as good.
This recipe for Gindara Kilawin (Marinated Sablefish) serves/makes: 4 servings
The Gindara Kilawin (Marinated Sablefish) recipe is adopted from The Philippine Cook Book.
Main Ingredient: Various Fish
(more Various Fish
Preparation Method: Marinated/Uncooked