Kinilaw with Local Fish

Ingredients (Serves 2)

• ~2 pounds whole California Sheephead*

  OR

  1-1.5 pounds of sheephead fillets, skin off*

• ½ inch “thumb” of peeled ginger

• 1 thai chile (or other spicy pepper available to you)

• 1 shallot or ¼ red onion

• 1 small persian cucumber (optional)

• ⅓ cup coconut vinegar, divided

• ⅓ cup freshly squeezed citrus juice (calamansi, lime, or lemon), divided

• ⅓ cup coconut milk

• Kosher salt, to taste

  *adapt this recipe to any other recently caught, local fish

Kinilaw is a traditional Filipino dish that has been enjoyed for centuries, with roots tracing back to pre-colonial times. The main ingredients of kinilaw typically include fresh fish or seafood, coconut vinegar, citrus juices (like calamansi or lime), ginger, onions, and chili peppers. It’s extraordinarily simple, but has a remarkably complex flavor that spotlights the fish itself, making it a wonderful preparation for enjoying San Diego’s local seafood supply.

While traditionally prepared with fish species available in the Philippines, the key factor in selecting fish for kinilaw is freshness, so do not limit yourself by species. Tuna species, California Yellowtail, and firm white fish like Rockfish and California Sheephead (pictured here and described in-recipe), are all wonderful options.

The California sheephead is a distinctively colorful fish in shades of red, black, pink, and white - with unusual teeth that help it eat crustaceans (lobsters, crabs, shrimp) and echinoderms (like sea urchins). It is a mild white fish well-suited for many preparations and flavors, but especially known for its firm, toothsome flesh when prepared for raw dishes - like kinilaw, or ceviche.

Image by Emily Miller.

How to Prepare

1. Finely mince peeled ginger and thai chile. Thinly slice shallot or red onion. Combine in one mixing bowl, add a pinch of salt, and add half the citrus juice and half the coconut vinegar. Set aside to mellow.

2. Finely julienne or dice cucumber. Set aside.

3. If working with the whole fish, fillet and remove skin, rib bones and pin bones. Save head and bones for a stock or broth.  If working with the fillet, check for bones and remove them. Cube fillets into bite-size pieces and add to the mixing bowl.

4. Add cucumber, coconut milk, remaining coconut vinegar, and citrus juice to mixing bowl. Toss gently to combine. 

5. Add salt to taste and serve immediately. Kinilaw is served with white rice as a meal, or as a standalone dish, eaten with a spoon.