Amansinaya Cookbook

Kinilaw
Ingredients:
• 1 debonned fish
or fishfilet
• 1 cup vinegar
• 4 pieces calamansi
or half of a lemon
• 2 thumbs ginger
• 1 minced red onion
• 2 pcs. minced
green chili
• salt
• fresh ground pepper
• optional:
coconutmilk
We buy our fish in the mornings on Bulalacao fishmarket
and choices are limited, so you take what you
get- most of the time it is Tambakol (yellow fin tuna)
or Tunlingan (Chubby mackerel - Tuna) or Batalay
(Barracuda). A good fish for Kinilaw is Tanigue (Spanish
Mackerel), but it’s a bit pricey. If you want to do
the Kinilaw in Europe you can use any saltwater fish.
Just remember that since it will not be cooked in heat,
choose only the freshest fish or seafood.
Preparation
Wash the fish meat and tap dry with paper towels. Cut
into 1-inch cubes. Place the fish cubes in a bowl. Pour
in the vinegar and the juice from calamansi. Season
with salt and pepper. Add the ginger, onion, and chili.
Toss gently until well blended. Cover and marinate for
an hour or up to 3 hours in the fridge. The fish should
lose its translucent and pinkish color and should turn
whiter. Personally I love to add coconutmilk before
serving.
Tuna in breadcrumbs
Ingredients:
• 1 juice of one
medium lemon
• 120g fresh
breadcrumbs
• 2 garlic cloves
crushed to a purée
• 1 teaspoon dry
chilli flakes
• 3 tablespoons oil
• 4 tuna steaks
• salt
• 1 lemon
cut into 4 wedges
Looking for a delicious recipe with a difference? If you
are, you’ve found it! Here’s our grilled tuna steak with
garlic breadcrumbs for you to enjoy. Tuna is such tasty
meaty fish and the breadcrumbs add a bit of luxury to
it. A crisp salad is all you need to round off the meal.
Preparation
Preheat the pan. Use your fingertips to mix together
the lemon juice, breadcrumbs, garlic, parsley, chilli
and oil in a medium bowl. If the mixture seems too
wet, add more breadcrumbs. Season the tuna steaks
with salt and dip each side into the breadcrumbs mixture.
Press down with your hands to ensure that the
breadcrumbs coat the tuna evenly. Cook on the hot
pan for 3 minutes on each side until brown and crispy
all over. Place the tuna steaks on a chopping board and
use a sharp knife to cut them in half. Serve immediately
with a wedge of lemon and some crunchy mixed
salad – fantastic served with a glass of dry Italian white
wine.
Tuna in Tomatosauce
Ingredients:
• sliced tuna
• tomatopaste
• 2 chopped onion
• 1 cloves garlic
finely chopped
• 1 medium size
ginger sliced
• 3 eggplant chopped
into pieces
• 4 tomatoes
• 2 bell pepper sliced
• 1 tbsp. white sugar
• salt & pepper
Preparation
Heat oil in a large cooking pan, saute the onion, garlic
and ginger, add the eggplant until colour turns slightly
brown and the bell pepper and chopped tomato and
add some water and simmer 4-5 minutes. Add tomatopaste
and water, a little chili and last add the tuna- as
we want the fish only halfcooked. Let it simmer over
medium heat maximum another 5-7 minutes. Add sugar
and season with salt and pepper.
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