Kinilau, fish cured in calamansi lime

Ingredients

• 1 kg of fresh basa fish
• 1 small glass of vinegar (approximately 200 ml)
• 10 Kasturi limes
• 20 hot chili peppers (bird’s eye chili)
• One piece of ginger, about the size of a thumb
• 2 shallots
• 4 large hot peppers, red and green
• 2 tablespoons of soy sauce
• 1 teaspoon of salt
• 1 teaspoon of flavor enhancer (MSG)

Remove the bones from the fish, then cut it into pieces.

Rinse the pieces to remove the blood, then drain them until no more water comes out. Keep them in a medium-sized bowl.

Finely chop the ginger. Mince the shallots. Finely chop the large red and green chili peppers. Finely crush the bird’s eye chilies.

Cut the kasturi limes in half and press them over the salad bowl.

In the salad bowl, add the MSG, salt, a small splash of vinegar, and 2 tablespoons of soy sauce.

Add all the other prepared ingredients to the salad bowl, and then press the lime juice over them.

Combine all the ingredients with the fish until everything is thoroughly mixed.

Let it rest for 10 minutes before serving.

Place the salad attractively on a plate and serve.