Susan Jung’s fish kinilaw. Photography: Xiaomei Chen. Styling: Nellie Ming Lee

Two recipes for kinilaw, the Philippines’ delicious dish of raw seafood and calamansi

  • It’s not just the Japanese who like raw seafood, eating it is something many countries with long coastlines have in common
  • Oily fish and raw shrimp are combined with palm or coconut vinegar and other seasonings
Topic |   Susan Jung's recipes

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Susan Jung’s fish kinilaw. Photography: Xiaomei Chen. Styling: Nellie Ming Lee
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Asian fish sauce: how is it made, and does Thailand or Vietnam have the better version?

Salted and fermented anchovies or small fish form the backbone of East and Southeast Asian cuisine, but do you like Vietnam’s delicately flavoured sauce or the stronger, ‘funkier’ rival?

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