If you can’t find coconut or palm vinegar, use rice vinegar. I prefer strong, oily fish for kinilaw – mackerel is my favourite, but any larger types are good (although I don’t use salmon).

The basic idea behind Kilawin is to “cook” raw fish or other seafood ... Here is a version of Kilawin, sometimes also referred to as Kinilaw, from Chef Bruce Lim, as featured in The Best ...