Recipe: Yellow fin tuna kinilaw

Enjoy the vibrant flavours of Filipino food in this easy-to-make dish

#141_food_[AFC]-26-Nov-2015-The-Amazing-Food-Challenge-3-Press-Event--Fernando-Aracama's-Demo-dish,-Yellow-Fin-Tuna-Kinilaw-3

Kinilaw

  • 300g sashimi grade yellow fin tuna loin
  • 120ml coconut vinegar, divided into two portions

Ensalada

  • 100g cherry tomatoes, halved
  • 50g Japanese cucumbers, sliced & salted
  • 50g red onions, sliced
  • 15g young ginger, peeled & julienned
  • 2 pieces red & green chilli,seeded & sliced (reserve the seeds)
  • 2 tbsp calamansi juice
  • 60ml coconut vinegar
  • sea salt
  • olive oil, optional

Coconut milk dressing

  • 120ml fresh coconut cream
  • 60ml coconut vinegar
  • 30ml fresh ginger juice
  • reserved chilli seeds
  • sea salt

Green mango granita

  • 2 cups green mango juice
  • 60ml honey
  • 1/2 tsp sea salt

Garnish

  • Assorted micro green herbs

 

Method

  1. Slice the tuna loin into ¼-inch thick pieces. “Rinse” in coconut vinegar for about 30 seconds. Drain. Cover and chill.
  2. For the ensalada: Combine all ingredients. Cover and chill.
  3. For the coconut milk dressing: Combine all ingredients. Cover and chill.
  4. For the green mango granita: Combine all ingredients. Pour into a shallow dish and freeze. As the mixture begins to freeze, whisk with a fork to break the ice crystals. Do this every 20 to 30 minutes. The granita should be slushy and firm in texture.
  5. To assemble: Toss the tuna in the remaining vinegar. Add a splash of calamansi juice and a pinch of sea salt. Spoon the ensalada onto a serving dish. Top with the tuna kinilaw and then the coconut dressing. Dot the plate with the green mango granita and garnish with micro green herbs. Serve immediately.

 

Chef Fernando Aracama

A Philippines native, Chef Fernando Aracama opened his first restaurant Uva in Quezon City in 2002. In 2006, he completed the World Association of Chef’s Societies (WACS) Judging Forum in Singapore and became a WACS certified culinary judge.

Chef Aracama’s influences include the clean and flavourful cuisine of his hometown, Negros.

Catch him as one of the resident judges in Asian Food Channel’s The Amazing Food Challenge: Fun in the Philippines 3, which premieres on Dec 22 at 9pm.

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