Kinilaw by Chef Tiana Gee — sashimi-grade fish lightly cured in calamansi and vinegar with Kikkoman® Gluten-Free Tamari, garnished with pickled okra, avocado, sweet potato chips, micro cilantro, and a drizzle of blackened spice oil.

Kinilaw

Serves Serves 4
Prep Time 20 minutes
Cook Time N/A (raw preparation)

About

At SoulPhil, Chef Tiana Gee’s Filipino and soul food fusion restaurant, she reimagines the nostalgic flavors of her childhood through a soulful, modern lens. Growing up, Kikkoman products were a staple in her kitchen, so when creating her version of kinilaw, it was only natural to incorporate Kikkoman® Gluten-Free Tamari for the perfect umami balance.

This dish has quickly become a guest favorite for its bright, bold flavors and Chef Tiana’s signature twist—finished with pickled okra, sweet potato chips, avocado, micro cilantro, and a drizzle of blackened spice oil.

Ingredients

  • 1 lb sashimi-grade fish of choice, thinly sliced (sashimi style)
  • ½ cup Kikkoman® Rice Vinegar
  • ¼ cup calamansi juice (or lime juice)
  • 1 small red shallot, chopped
  • 1 thumb-sized piece ginger, peeled and chopped
  • 1–2 Thai bird’s eye chilies, thinly sliced (adjust to heat preference)
  • ¼ cup Kikkoman® Gluten-Free Tamari
  • ½ tsp sea salt, or to taste
  • 1 cup full-fat coconut milk

Garnishes

  • Pickled okra
  • Sweet potato chips
  • Blackened spice oil (for drizzling)
  • Avocado slices
  • Micro cilantro

Directions

  1. In a mixing bowl, combine Kikkoman® Rice Vinegar, calamansi juice, ginger, shallot, and chilies. Let sit for about 5 minutes to allow the flavors to meld. Stir in the Kikkoman® Gluten-Free Tamari and coconut milk, then season with salt to taste. This base can be prepared ahead of time and stored until ready to use.
  2. Slice or dice the fish and place it in a chilled bowl or serving dish. Pour the prepared kinilaw base over the fish. Allow it to marinate for 5–10 minutes—just enough for the acid to lightly cure the fish without overcooking.
  3. Plate the kinilaw and garnish with pickled okra, sweet potato chips, avocado, micro cilantro, and a drizzle of blackened spice oil.
  4. Serve immediately, well chilled.

TAGGED IN:

Seafood (89)Asian (7)Foodservice Recipes (111)Soy Sauces (156)
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Products in Recipe

A 2-quart plastic bottle of Kikkoman All-Purpose Tamari Soy Sauce with a red cap, labeled gluten-free.

Gluten-Free Non-GMO No Preservatives Added Tamari Soy Sauce

A 1-gallon plastic jug of Kikkoman Rice Vinegar with a green cap and label stating "Bring Salads to Life.

Rice Vinegar

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