500 grams tuna fillet, cubed
¾ cup vinegar (for washing)
1 cup coconut milk
1/3 cup vinegar
2 pieces siling labuyo, chopped
1 tablespoon ginger, minced
2 pieces red onion, minced
Salt and pepper to taste
5 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon salt
2 tablespoons seasoned nori strips, chopped
1 cup cooked rice
Spring onion, chopped
- Add ¾ cup of vinegar to the tuna fillet cubes. Mix well and let stand for 2 minutes. After, drain the vinegar.
- Then add the coconut milk, vinegar, sili, ginger and onion. Season with salt and pepper. Refrigerate.
- Combine the rice vinegar, sugar, salt, nori strips and cooked rice. Set aside.
- Assemble: In a bowl, make a mound of seasoned rice. Top it with kinilaw. Decorate with toppings of avocado, mango, singkamas and chicharon.