Filipino Kinilaw Coconut Lime Fish

Ingredients

• 12 oz sashimi-grade firm white fish, skinned
• 1/2 cup cane or coconut vinegar
• 1/4 cup lime or calamansi juice, plus wedges to serve
• 1/2 cup coconut milk, chilled
• 1 tbsp freshly grated ginger
• 1 small red onion, very thinly sliced
• 2 red chilies, thinly sliced
• 1 cucumber, diced
• 2 cups fresh herbs and crisp greens
• 1 tsp fine salt, plus more to taste
• Black pepper

Steps

1. Work with the fish straight from the refrigerator and keep everything cold. Cut it into even 1/2-inch cubes with a sharp knife.
2. Rinse the cubes briefly in a little of the vinegar and drain them. This traditional first wash firms the surface and removes any fishy liquid.
3. Toss the fish with the remaining vinegar, the salt, and the ginger in a glass or ceramic bowl, never metal, and refrigerate for 10 minutes.
4. Ten minutes is enough. Kinilaw is cured far more briefly than ceviche, and the fish should stay translucent and tender at the centre rather than turning opaque and firm all through.
5. Soak the sliced onion in iced water for 10 minutes to take out its raw bite, then drain and pat dry.
6. Drain the fish and discard the vinegar, or the acid keeps working and the texture turns chalky.
7. Fold the fish with the coconut milk, lime juice, chilies, cucumber, and drained onion, and season with salt and pepper.
8. Serve immediately, very cold, on the herbs and greens with lime wedges. Use sashimi-grade fish, keep it refrigerated, and eat it the same day.

Allergen note: Contains raw fish and coconut. Use sashimi-grade fish and keep it chilled.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.