Kinilaw Skyflakes

Written By Bobby Guzman

Don’t get it twisted 👀🇵🇭
This is kinilaw — a pre-colonial Filipino dish created by native islanders to prepare and preserve fresh fish.

It might look like ceviche… but the flavors hit different. Bright vinegar, ginger, chili — then finished with creamy coconut for that next-level twist.

Simple. Fresh. Underrated.

Try it with crispy SkyFlakes Crackers and tell me this doesn’t hit 🔥

 

Ingredients

  • 1 lb fresh fish like salmon or tuna

  • 1/4 c Calamansi juice freshly squeezed (or lime/lemon juice)

  • 2 Tbsp Cane Vinegar

  • 1 Tbsp Fish Sauce

  • 1 c Coconut Milk

  • 1 Tbsp Grated Ginger

  • 1/4 c red onion thinly sliced

  • 2 pieces Chili chopped (adjust to heat tolerance)

  • 1/4 c Cucumber thinly sliced

Instructions

  1. Slice or cube fresh fish into bite-sized pieces. Keep it clean and even so it “cooks” properly in the acid. Set aside.

  2. In a separate bowl, combine all remaining ingredients and mix well until everything is balanced and evenly distributed.

  3. Pour the marinade over the fish, making sure everything is fully coated.

  4. Cover and refrigerate for about 15–30 minutes. This is where the magic happens — the acid “cooks” the fish. Don’t go too long or the texture gets mushy.

  5. Serve chilled with Skyflakes crackers or steamed white rice.

 
Bobby Guzman
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Salmon Bistek