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Potato Kinilaw

A take on a Filipino staple – kinilaw. A Filipino fish ceviche comprised of firm Spanish mackerel cooked in a citrus vinegary marinade and giving it potato goodness, yellow potatoes.

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Potato Type: Yellow
Cuisine: Asian
Prep Method: Boiled

Dish

AppetizerSide DishMain Dish

Prep Time

20 Mins

Cook Time

35 Mins

Serving

Serves 6

Description

A take on a Filipino staple – kinilaw. A Filipino fish ceviche comprised of firm Spanish mackerel cooked in a citrus vinegary marinade and giving it potato goodness, yellow potatoes.

Ingredients

  • 2 each Yellow Potato (¼ inch cubes)
  • 1 qt (946 ml) Cold Water
  • 2 lbs. (906 g) Spanish Mackerel (¼ inch cubes) (may substitute mackerel for swordfish or any other white meaty fish)
  • ¼ cup (59 ml) White Vinegar
  • ½ cup (118 ml) Calamansi Juice (may substitute calamansi juice for lemon or lime juice)
  • 1 tbsp (13 g) Granulated Sugar
  • ¼ cup (24 g) Ginger (minced)
  • ½ cup (26 g) Red Onion (chopped)
  • 2 tsp (6 g) Thai Chili (chopped)
  • 1 tsp (6 g) Salt
  • ½ tsp (2 g) Ground Black Pepper
  • ¼ cup (59 ml) Coconut Milk
  • ¼ cup (26 g) Green Onions (chopped)
  • 2 tbsp (15 g) Peanuts (chopped) (optional)

Preparation

  1. Gather all ingredients and equipment.
  2. In a pot, add water and cubed yellow potatoes, bring to boil and then reduce heat to a simmer and cook until fork tender about 15 minutes. Strain well and let cool.
  3. In a large bowl, whisk vinegar, calamansi juice, minced ginger, sugar, red onion, Thai chili, coconut milk, salt and black pepper until combined. Then add cubed mackerel and cooked cubed yellow potatoes to bowl with marinade and gently toss together until fish and potatoes are fully coated. Let fish cook in acid for 20 minutes in the refrigerator.
  4. Then garnish with chopped green onions and chopped peanuts on top and serve family style.

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Nutrition Facts Per Serving

Calories

380

Fat

23g

Sodium

550mg

Cholesterol

105g

Vitamin C

15.68mg

Carbohydrates

15g

Fiber

1g

Protein

30g

Potassium

547mg

Sugar

4g

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