New Style Kinilaw By Chef Roland Laudico

Ingredients:

FISH:
400 grams fresh raw fish (sashimi grade like tuna, tanigue, hamachi, etc.)
sea salt to taste

RED BELL PEPPER PURÉE:
1/2 cup red bell pepper, cut half, roasted, skin and seeds off
1/2 cup coconut cream or milk
1 tablespoon ginger, finely minced
2 tablespoons coconut vinegar (please do not use white vinegar unless there’s no choice)
2 tablespoons calamansi or dayap juice
1 tablespoon Dijon mustard (optional)
sea salt to taste

GARNISH:
fresh cilantro sprigs
red onions, diced
green onions, chopped
red siling labuyo and green chili, finely chopped
coconut milk
radish, thinly sliced
zest of calamansi or dayap (optional)

Procedure:

FISH:
Slice the raw fish into small cubes. To thinly slice, freeze the fish for a while to make it firmer and easier to cut. Keep fish refrigerated before serving.

RED BELL PEPPER PURÉE:
Put everything in a blender and purée until smooth. A mortar and pestle can also be used to mash the roasted bell peppers and ginger. Add the rest of the ingredients in a bowl. Season with sea salt.

GARNISH:
Mix the tuna with the puree and place in serving spoons.
Add the chopped onions, green onions, red and green chilies, and lastly, some fresh cilantro sprigs. Serve immediately.

For more recipes from Chefs Roland & Jackie Laudico’s cookbook Chef Laudico Flips Out!, visit www.anvilpublishing.com or buy it here. Special thanks to Anvil Publishing.