ISDANG KINILAW

by Ed Supangan of Algonquin, IL

 

2 fillet Chilean bass or similar white meat fish

1 cup vinegar for rinsing and washing fish

1/2 cup vinegar for fish on bowl

Salt to taste

2 tbsp sliced green hot peppers (small)

2 tbsp crushed garlic

2 tbsp ginger sliced in strips

2 tbsp green bell pepper, minced

2 tbsp red bell pepper, minced

1 small onion sliced thin

2 green onions, chopped  

2 sliced red hot peppers or more if preferred

3-4 green lime, sliced and squeezed on fish on bowl

 

Cut fillet to bite size pieces.

Rinse and wash fish under running water in a colander for a few minutes.

Soak fish with 1 cup vinegar for 5-10 minutes.

Drain and squeeze out vinegar and transfer fish on a serving bowl.

Add fresh vinegar to fish slices on bowl.

Add the peppers, garlic, ginger etc.

Serve.