Here’s What You Need:
2 lbs. kingfish, skin removed, cut into 1/2 inch pieces and completely deboned
3 tablespoons calamansi or lime juice
2 tablespoons ginger, finely chopped
1/2 of medium size onion, sliced
2/3 cup white vinegar
1 teaspoon black pepper
2 teaspoon salt
1/2 teaspoon sugar
1 large garlic clove, finely chopped
1/4 cup red bell pepper, sliced
1/4 cup green bell pepper, sliced
1 long green chili pepper
2-3 red chili peppers (labuyo)
1/2 cup coconut milk (optional)
In a non-reactive casserole dish, combine all the ingredients except the fish. Season with more salt if it is too sour to your taste. Add the fish cubes and carefully mix it until everything is completely blended. Cover with plastic wrap and let it sit in the refrigerator for at least 2 hours, giving time for the flavors to blend. During the marinating process the fish will change from pinkish grey to opaque.
Transfer in a serving bowl and garnish with sliced red and green peppers. Serve cool.
Variations: Use only the freshest fish you can find. Sea bass, tuna, red snapper fillet are also great alternative with kingfish.