From the recipe collection
Biasong Kinilaw na Isda
Cold sashimi-grade fish dressed at the last moment with the sharp floral juice of biasong, ginger, onion, coconut milk, and chile.
- Prep time
- 30 min
- Cook time
- 0 min
- Yield
- 4
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Ingredients
Tick ingredients as you prepare.
Method
- Buy fish specifically sold for raw consumption, keep it at 4°C / 40°F or colder, and prepare it on a sanitised board with a clean knife.
- Pat the cubes dry and toss with the salt. Refrigerate for 10 minutes while the remaining ingredients are prepared.
- Whisk biasong juice and vinegar in a chilled non-reactive bowl; taste a drop and dilute with 1 tablespoon cold water only if exceptionally harsh.
- Add ginger, onion, chile, cucumber, and a few turns of pepper to the citrus mixture.
- Add the cold fish and fold for 30–60 seconds so every piece is coated; do not leave it soaking in acid in the belief that this cooks or sterilises the fish.
- Fold in the chilled coconut milk just before serving and adjust salt rather than adding more acid automatically.
- Serve immediately in chilled bowls. Discard any portion that has stood above refrigerator temperature for more than one hour.