Papa On’s kinilaw

Not because he’s my dear father. That’s coincidental. Its just that no kinilaw nga isda I’ve tasted so far has surpassed his recipe. The kinilaw of Doming’s Talabahan in Miagao, Iloilo comes in second place.

I grew up assisting my Papa On make the kinilaw–one of his many specialties. He was often requested by friends to prepare them for their parties. My job was to prepare the spices: sliver the hot peppers, chop the onions, garlic and ginger, mash the red eggs, open the can of black beans and grate the green mango.

I just revealed to you his prized ingredients. What’s missing? The filleted tangigue. Slice the meat into thin rectangles. TLC needed when handling the tangigue. Bathe the fillet in dalisay nga langgaw (pure, unadulterated, well-aged coco vinegar). Drain. Mix in the spices. Add the coconut milk. Refrigerate for a few hours and serve.

Well, I’ve been following Papa On’s kinilaw recipe, cooking it to impress my husband (ha,ha). Nah! Once in a while (needs plenty of prep time; not much on a working mom’s hands), I prepare it for him and his friends for the most special occasions. Kinilaw is not seen as a viand (I like it with rice, though) but more as a pulutan or partner in drinking sessions.