Focused recipe
Kinilaw na Dulong
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.
Filipino Updated 8/3/2010
Ingredients
Measured from the catalog payload.
- 1/2 lb silverfish cleaned
- 1 to 2 pieces lemon or calamansi
- 1 1/2 tablespoons ginger minced
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 to 2 teaspoons bird's eye chili minced
Instructions
6 cooking steps
- Combine silverfish, salt, and ground black pepper then gently mix until everything is well incorporated.
- Add minced ginger and minced bird’s eye chili then continue mixing until everything is distributed.
- Squeeze-in lemon (or calamansi) and gently stir the mixture to distribute the juice.
- Refrigerate for at least 30 minutes. At this stage, the citric acid in lemon or calamansi will gently cook the fish.
- Transfer to a serving bowl and serve.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Fish No tags Public recipe Revision 1
Recipe notes
- Ensure the dulong (silverfish) is extremely fresh and properly cleaned.
- Calamansi can be substituted for lemon for a more traditional Filipino flavor.
- The citric acid 'cooks' the fish but does not kill bacteria as heat would; consume within 24 hours.
Storage notes
- Best consumed immediately after preparation.
- Can be refrigerated for up to 24 hours. Do not freeze.