Bangus Kilawin

Ingredients:

• 500g Fishta Deboned Bangus, cubed
• ½ cup vinegar
• ¼ cup calamansi juice (or lemon juice)
• 1 small red onion, finely chopped
• 1 thumb-sized ginger, minced
• 1-2 pcs red chili (siling labuyo), chopped (adjust to spice level)
• 1 small cucumber, diced (optional)
• ¼ cup coconut cream (optional, for a creamy twist)
• ½ tsp black pepper
• Salt to taste

Instructions:

1. Prepare the Bangus – Lightly blanch the cubed bangus in hot water for 10 seconds, then drain. This removes the fishy taste while keeping the fresh texture.
2. Marinate – In a bowl, combine vinegar, calamansi juice, ginger, onion, chili, salt, and pepper. Add the bangus and mix well. Let it sit for 30 minutes to 1 hour in the fridge.
3. Optional Creamy Twist – If using coconut cream, mix it in before serving for a richer flavor.
4. Serve & Enjoy – Garnish with cucumber or extra chili, then serve chilled as an appetizer or with rice.

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