Kinilaw with Coconut Milk: White Fish, Ginger and Cucumber
Inspired by techniques from Serious Eats.
Built on the classic kinilaw method, but with white fish, a shorter vinegar cure and a cool dressing of coconut milk and ginger, plus cucumber and red onion.
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Method
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Why it's healthy
21.7 g protein for 181 kcal = 12 g per 100 kcal. Our High Protein label needs at least 10 g per 100 kcal. How we decide
Equipment
- sharp knife
- large glass or ceramic bowl
- fine sieve
- small bowl
- serving bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 181 kcal |
| Protein | 21.7 g |
| Carbohydrate | 5.2 g |
| of which sugars | 1.6 g |
| of which free sugars | 0.1 g |
| Fat | 7.8 g |
| of which saturates | 6 g |
| Fibre | 0.6 g |
| Salt | 0.9 g |
Protein per 100 kcal
12 g meets the High Protein rule (≥ 10 g)
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Kinilaw
- 400 g sashimi-grade white fish (red snapper or sea bass) skinless, cut into 1.5 cm cubes
- 80 ml coconut vinegar (or cane vinegar)
- 1 tbsp lime or calamansi juice
- 3 g fine sea salt or table salt about ½ tsp
Coconut dressing
- 120 ml full-fat coconut milk, chilled
- 20 g fresh ginger, peeled and finely grated
- 1 small cucumber, seeds scooped out, diced about 150 g
- ½ red onion, thinly sliced about 75 g
- 1 red bird's-eye chilli, thinly sliced optional
- 1
What changes. This keeps the classic vinegar cure but swaps tuna for white fish and finishes with coconut milk. The rich milk rounds off the sharp vinegar, giving a creamier, gentler kinilaw.
- 2
Quick vinegar cure. Stir the vinegar, lime juice and salt in the glass bowl, add the fish and fold. Leave it 5 min, until the edges of the cubes turn opaque white; delicate white fish needs less time than tuna.
- 3
Ginger milk. Whisk the chilled coconut milk and grated ginger together in a small bowl. Grating releases the ginger juice so it flavours the milk straight away.
- 4
Drain well. Tip the fish into the sieve and let the vinegar run off completely; leftover acid would split the coconut milk.
- 5
Dress and serve. Fold the fish through the ginger milk with the cucumber, onion and chilli. Serve immediately, cold, with the creamy dressing pooled around it.
Storage
Serve straight away and discard any leftovers. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
