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Filipino Kinilaw Na Dulong Recipe Video

Kinilaw na dulong is a fish dish that makes use of silverfish which are locally known as “Dulong”. This is a type of Ceviche wherein fishes or seafood are soaked in a citrus marinade. Citric acid, a weak acid found in citrus fruits, slowly cooks the fish until it is ready for consumption. Other variation of this dish makes use of vinegar. The acetic acid in vinegar cooks the fish the way citric acid does. I used vinegar in our Kinilaw na Tuna recipe.

Summary

Preparation Time5 MinDifficulty LevelEasy

Health IndexAverageServings2

CuisineAsianCourseSide Dish

TasteSpicyMethodMixed

Main IngredientChili, Chilies

Ingredients

	Silverfish	1⁄2 Pound, cleaned (Dulong)
	Lemon/6 to 8 pieces calamansi	2
	Ginger	1 1⁄2 Tablespoon, minced
	Salt	2 Teaspoon
	Ground black pepper	1⁄2 Teaspoon
	Birds eye chili	2 Teaspoon, minced (Siling Labuyo)

Nutrition Facts

Serving size

Calories 171 Calories from Fat 45

% Daily Value*

Total Fat 5 g7.8%

Saturated Fat 0.84 g4.2%

Trans Fat 0 g

Cholesterol 59 mg19.7%

Sodium 2068.1 mg86.2%

Total Carbohydrates 12 g3.9%

Dietary Fiber 5 g20%

Sugars 0.6 g

Protein 24 g48.5%

Vitamin A 32.7% Vitamin C 81.1%

Calcium 7.2% Iron 13.5%

*Based on a 2000 Calorie diet

Directions

1. Combine silverfish, salt, and ground black pepper then gently mix until everything is well incorporated.

2. Add minced ginger and minced bird’s eye chili then continue mixing until everything is distributed.

3. Squeeze-in lemon (or calamansi) and gently stir the mixture to distribute the juice.

4. Refrigerate for at least 30 minutes. At this stage, the citric acid in lemon or calamansi will gently cook the fish.

5. Transfer to a serving bowl and serve.

6. Share and enjoy!

Editors Review

This video is in Filipino.

Filipino Kinilaw Na Dulong Recipe Video

Summary

Ingredients

Nutrition Facts

Directions

Editors Review

Chef

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