Ingredients
For the fish: 300 g (10 oz) sashimi-grade amberjack, diced into small cubes, ¼ cup fresh calamansi juice or lime juice, and ½ tsp sea salt.
For the infused coconut milk: ½ cup full-fat coconut milk, 1 thumb-sized piece of ginger, thinly sliced, 1 small red chilli or ½ bird’s eye chilli, sliced, 1 clove garlic, crushed, zest of 1 lime, and salt to taste.
For the pico de gallo: ½ cup ripe tomatoes, finely diced, ¼ cup red onion, finely diced, 1 tbsp chopped cilantro, 1 small green chilli or jalapeño, minced (optional), 1 tsp lime or calamansi juice, and salt to taste.
Mango and garnishes: ½ ripe mango, diced into small cubes, extra cilantro or mint (optional), thinly sliced radish or cucumber (optional), and toasted coconut flakes (optional).
Method
Begin by preparing the fish. In a non-metallic bowl, combine the diced amberjack with the calamansi or lime juice and sea salt. Stir gently and place in the refrigerator for 10–15 minutes, allowing the acidity to lightly cure the fish.
While the fish marinates, prepare the infused coconut milk. In a small saucepan, gently warm the coconut milk over low heat with the ginger, sliced chilli, garlic, and lime zest. Allow it to steep for 5–10 minutes without boiling. Strain out the solids, season lightly with salt, and let the infused coconut milk cool completely.
To make the pico de gallo, combine the tomatoes, red onion, chopped cilantro, chilli if using, lime juice, and salt in a bowl. Mix well and allow it to rest for 5–10 minutes so the flavours can meld.
Once the fish is ready, drain off most of the citrus juice, leaving a small amount for brightness. Add the cooled infused coconut milk, mango cubes, and a few spoonfuls of pico de gallo. Gently mix to combine and taste, adjusting seasoning, acidity, or heat as needed.
To serve, spoon the kinilaw into a shallow bowl or onto a plate. Garnish with fresh herbs, thinly sliced radish or cucumber, toasted coconut flakes, or extra mango if desired. Serve immediately for optimal freshness and texture.
