Kinilaw

Vanjo Merano’s selected kinilaw uses raw Wahoo fillet with calamansi juice, fresh ginger, red onion and chopped chillies. He describes this Kinilaw na Tanigue as a Filipino fish preparation served as an appetizer.

Calamansi fruits are squeezed over a bowl through a sieve, and the seeds are discarded. Sugar, salt and ground black pepper dissolve into the collected juice before the minced ginger, chillies and chopped onion are stirred through.

The raw fish is cut into cubes and placed in a separate bowl. The calamansi mixture is poured over it and tossed through so the fish is coated with the juice and seasonings.

After a short rest, the fish is tossed again and tasted. More salt or calamansi juice can be added, then the bowl is covered and chilled before serving.

The citrus-led mixture keeps the fish, ginger and red onion together in each portion. Merano presents this version on its own as an appetizer, while also mentioning rice and drinks as separate ways to accompany it.