We know kinilaw is meant to be ceviche. You're supposed to eat it alone to enjoy the purity of the fish mingling with the juices it's made with. So, to some, this kinilaw poke bowl might not make any sense. But we'll bet that for a subset of people who have no problem eating their calamares or salpicao with rice, this appetizer-turned-rice bowl is just the combo they need to enjoy kinilaw.
- 1 cup short-grain rice, washed
- 1 cup water
- ¾ cup coconut milk
- 2 tsp white sugar
- salt, to taste
Kinilaw na Isda
- 3 tbsp thinly sliced red onions
- 1 tbsp thinly sliced ginger
- 1 ½ tbsp thinly sliced siling haba
- 1 red chili, thinly sliced
- 1 tbsp chopped chives, more for garnish
- 1 tbsp chopped cilantro, more for garnish
- 1–2 tbsp cubed ripe mango (optional)
- 1 tbsp corn kernels (optional)
- 1 tbsp cubed pineapples (optional)
- 4 tbsp calamansi juice
- 1 ½ tbsp apple cider vinegar
- 1 ½ tsp fish sauce
- 1 ½ cup tanigue or tuna, cubed
Make the coconut rice: Combine rice, water, coconut milk, sugar, and salt in a pot. Place pot over medium heat and cover. Once boiling, lower heat and cook for 5 minutes. Set rice aside to cool.
Make the kinilaw: Combine red onion, ginger, siling haba, red chili, and chives in a large bowl. Add ripe mango, corn, and pineapples, if using.
Add calamansi juice, apple cider vinegar, and patis. Stir to combine. Toss in the tanigue or tuna, gently stirring until evenly mixed.
Place the kinilaw in the fridge for 20 mins to macerate.
To assemble, divide rice into two bowls and top with the kinilaw. Garnish with more chives and cilantro before serving.