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Filipino Kinilaw Na Dulong

panlasangpinoy's picture
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.
Ingredients
  Silverfish 1⁄2 Pound, cleaned (Dulong)
  Lemon/6 to 8 pieces calamansi 2
  Ginger 1 1⁄2 Tablespoon, minced
  Salt 2 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Birds eye chili 2 Teaspoon, minced (Siling Labuyo)
Directions

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.

5. Transfer to a serving bowl and serve.

6. Share and enjoy!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Taste: 
Spicy
Method: 
Mixing
Ingredient: 
Chili
Preparation Time: 
5 Minutes
Servings: 
2
Subtitle: 
Filipino Silverfish
This video is in Filipino.

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