Kinilaw na Dilis
Kinilaw na Dilis is a Filipino delicacy that brings the ocean's freshness right to your table! This no-cook dish features delicate anchovies "cooked" in a vibrant marinade of citrus, vinegar, and aromatic herbs and spices.
Ingredients
- ½ kilo 500g fresh anchovies (dilis)
- 3 pieces long green chilies sliced
- 3 pieces red chilies sliced
- 2 thumb-sized ginger pieces minced
- 1 medium onion minced
- 5 calamansi juiced (or substitute with 2-3 tablespoons lime juice)
- 3 tablespoons white vinegar
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt or to taste
- ½ teaspoon sugar or to taste
Instructions
- Prepare the anchovies: Gently twist the head of each anchovy and pull to remove the innards. Squeeze the belly gently to remove any remaining innards. Pull the bone and tail to remove completely. Set aside the cleaned fish.
- Rinse thoroughly: Wash the cleaned anchovies again thoroughly under cold running water and transfer them into a large bowl.
- Combine ingredients: Add the minced ginger, minced onions, chopped green and red chilies, calamansi juice, and vinegar to the bowl with the anchovies.
- Season: Add salt, pepper, and sugar to taste. Mix gently until all ingredients are well combined.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the acidity to "cook" the fish.
- Serve: Before serving, give the mixture a gentle stir. Transfer to a serving plate and enjoy as an appetizer, with hot steamed rice, or as a pulutan (finger food) with cold beer.
Tips from Lola's Kitchen
- Freshness is key: Always use the freshest anchovies possible, preferably purchased from the market on the same day you'll prepare the dish.
- Thorough cleaning: Take extra time to clean the anchovies properly, removing all innards, bones, and tails for the best eating experience.
- Balanced acidity: Adjust the amount of calamansi juice and vinegar based on your preference for sourness.
- Prep in advance: Kinilaw gets better as it sits in the refrigerator, so feel free to prepare it up to 2 hours before serving.
- Temperature matters: Always serve kinilaw chilled for the best flavor and food safety.
- Hand protection: Consider wearing food-safe gloves when cleaning the fish and handling chilies to protect your hands.
Tried this recipe?Let us know how it was!