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Fresh and fiery
ElDuterte
FromDavao comes this kinilaw, which
features the use of
kamias
(bilimbi fruit),
which works as a souring ingredient as well as
a natural tenderizer. “Kinilaw tends to become
tough when not eaten right away,” Patrick says.
“But the kamias keeps the fish soft and tender.”
Vinegar, white radish, calamansi, cucumber,
red onions and siling labuyo complete the dish.
Patrick points out that this version of kinilaw
doesn’t always include kamias. “In the big
cities, people are always conscious of their out-
of-town guests,” he says. “They’re polite and
gracious, and don’t want to serve food that’s too
unusual. But deeper into the small towns you’ll
find the best kinilaw dishes, where people go
all out with their flavors and ingredients.”
