I’m Margarita Fores and I’m from the Philippines.

Today I’m preparing kinilaw for you.

Kinilaw, as presented by two celebrated food historians and food authors Edilberto Alegre and Doreen Fernandez, is a Philippine cuisine of freshness

Our kinilaw today is made with:

Ingredients

• Tanige – Filipino mackerel
• Ginger
• Green mangoes
• Chives
• Red onions
• Philippino finger pepper
• Salt
• Sugar
• Vinegar from the palm sap

Preparation

It is very simple!

Take the fish and add the dry ingredients: onion, ginger, green mangoes and chives.

Toss it slightly and add the palm sap vinegar.

Because the vinegar is liquid fire, you will see the fish starts changing colour and becomes opaque.

Once the vinegar has slightly cooked the fish, it is time to season it with sea salt, sugar and chilli.

Last touch: add some crunchy corn and some whole chillies!”