Preparing dishes with vinegar ensures there is little chance of food spoilage. The fish is “cooked” using vinegar as the meat turns opaque in color. Though kinilaw may not be as popular as adobo, it certainly has a one-of-a-kind taste that many Pinoys (Filipinos) abroad crave for.
Cut the fillets into 1 inch cubes. Seasoned with salt and pepper.
Add the vinegar and chill for a 2 to 4 hours.
Drain the fish.
Add the onions, garlic, ginger, bell pepper, chili pepper, onions and calamansi juice. Mix well.
Add the coconut cream. Serve cold.