1.) 1 kilos of fresh boned and scaled milk fish (bangus) and cut into cubes
2.) 1 cup coconut milk
3.) 1-2 tbsp grated ginger
4.) 4-5 gloves of finely chopped garlic
5.) 1-2 pcs large finely chopped onion
6.) 3 pcs medium green chili
7.) 1/2 cup calamansi / lemon juice
8.) 2 pouch of 225mL Datu Puti Vinegar

Procedure
1. Have the fish scaled and boned from the market.
2. Cut the fish into 1x1 inch and wash with running water, then drain.
3. Put on bowl then drizzle with 1/4 cup of calamansi juice. Let it set for about 10-15 minutes. Then drain.Repeat with the remaining calamansi juice.
4. Add 1 pouch of 225mL vinegar and let it set for about 30 minutes. Then drain.
5. Add another pouch of 225mL vinegar.
6. Add coconut milk, garlic, ginger, chili and onion. Let it set for another 30 minutes then serve.


Coconut milk is an optional ingredient for Kinilaw, but if you want your Kinilaw creamier go ahead and try Kinilaw with Coconut Milk.

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EmemV.

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