Filipino-Style Kinilaw

This zingy, no-cook dish celebrates the quality of ultra-fresh fish — exactly the kind you’ll find at our fishmongers. Using hake landed just hours before, this Filipino-style kinilaw combines clean citrus, gentle heat and fragrant ginger to let the fish shine. Perfect served chilled as a light starter or summer lunch.

Ingredients
450g fresh hake, skinned and boned
240ml rice vinegar or white vinegar
Juice of 4 calamansi or ½ lemon
2 thumbs fresh ginger, finely minced
1 medium red onion, finely chopped
2 green chillies or Thai bird’s eye chillies, thinly sliced
Sea salt, to taste
Freshly ground black pepper, to taste

Method
Rinse the fish under cold water and pat dry with kitchen paper. Cut into 2.5cm (1 inch) cubes.

Place the fish in a glass or ceramic bowl. Add the vinegar and calamansi or lemon juice. Season with salt and pepper.

Add the ginger, onion and chillies. Gently toss everything together until evenly combined.

Cover and refrigerate for 1 to 3 hours, or until the fish turns from translucent to opaque.

Transfer to a serving plate and enjoy straight away, ideally chilled.