Kinilaw na dulong is a fish dish that makes use of silverfish which are locally known as “Dulong”. This is a type of Ceviche wherein fishes or seafood are soaked in a citrus marinade. Citric acid, a weak acid found in citrus fruits, slowly cooks the fish until it is ready for consumption. Other variation of this dish makes use of vinegar. The acetic acid in vinegar cooks the fish the way citric acid does. I used vinegar in our Kinilaw na Tuna recipe.
1⁄2 Pound, cleaned (Dulong)
Lemon/6 to 8 pieces calamansi
1 1⁄2 Tablespoon, minced
Ground black pepper
Birds eye chili
2 Teaspoon, minced (Siling Labuyo)
1. Combine silverfish, salt, and ground black pepper then gently mix until everything is well incorporated.
2. Add minced ginger and minced bird’s eye chili then continue mixing until everything is distributed.
3. Squeeze-in lemon (or calamansi) and gently stir the mixture to distribute the juice.
4. Refrigerate for at least 30 minutes. At this stage, the citric acid in lemon or calamansi will gently cook the fish.