Photo Credits: overseaspinoycooking.com


  • 2 kgs. fresh fish Barracuda/Tuna/King Fish fillet, cut into cubes {I use fresh catched
  • Barracuda for this post.}
  • 2 cups vinegar {or a little more to keep raw fish properly soaked}
  • 200 grms. ginger, peeled and minced
  • 200 grms. dry red onions, finely chopped
  • 200 grms. tomato, finely chopped
  • 400 grms. cucumber, coarsely peeled. Cut halve and quarter it lengthwise then cut thinly.
  • 8 pcs. red/green chilli hot, thinly sliced
  • 1/2 cup finely chopped spring onions
  • 100 ml. lemon or calamansi juice {a little more or less defends on your taste}
  • 2 Tbsp. sugar
  • Salt and freshly grounded black pepper


  1. If you are using frozen fish, thaw it inside the fridge below 4′C overnight. No need to descale the fish.
  2. Cut the fish head and pick the part which is after the ribs and few inches before the tail. Other fish parts can be cooked for another dish like Sinigang sa Kamatis.
  3. Using a fillet knife, run it through the meat avoiding the fishbones. Cut the fillet in half lengthwise.
  4. Lay it flat on the chopping board, scale side down and carefully run the knife to remove the skin from the meat. Cut the fish fillet into cubes. Discard fish skin and fishbones. Transfer into a large mixing bowl.
  5. Pour in the vinegar into the bowl of raw fish. Toss generously, making sure all raw fish is properly soaked in vinegar. Cover with plastic film wrap and set aside for 30 minutes.
  6. While waiting for the soaked fish in vinegar, you can start preparing the other ingredients. You might wanna keep some of these chopped ingredients for topping your Kinilaw before serving it later on.
  7. Now after 30 minutes. Strain soaked fish and discard the used vinegar. Transfer into a larger mixing bowl, add all the chopped ingredients. Pour in the lemon/calamansi juice. Season with sugar, salt and freshly grounded black pepper.
  8. Transfer it to a serving dish, top with reserved chopped ingredients. Keep it cool and serve with extra slice of lemon or kalamansi.

Credits to: icookonboard.com