Are you familiar with the small fish alumahan? If you think this fish is good and cheap as cooked in soup, or fried or paksiw, you should try this raw sashimi or even in ceviche. It is awesome. The skin especially is awesome. The skin is destroyed in cooking.
Alumahan skin when eaten and chewed raw is just creamy fatty just right. Eating alumahan raw will change your mental map of the taste of this fish.
For these afraid of sashimi, we have a kinilaw recipe / ceviche that adds even more fat. Coconut milk fat.
Procedure:
– get some 1 kilo of fresh alumahan fish
– Wash the fresh fish, remove the entrails
– fillet the fish
– cut the fillets in 2 or 3s.
– wash the fillets in organic vinegar
– squeeze your lemons
– chop your onions and tomatoes
– chop some chinger
– mix it all up and add your freshly squeezed coconut milk
You may put this in the refrigerator for 10 minutes if you live in the tropics.
I understand in some places coconut milk comes in a package or a can. I’ve never tasted that so feel free to experiment.
Super delicious. A high fat fish recipe. Omega 3 from the fish and medium chain fatty acids from the coconut.
Raw Fish (Alumahan) Ceviche with Coconut Milk