This month, we’re excited to bring you Chef AC Boral, the mastermind behind Baba’s House Kitchen, an up-and-coming rice bowl eatery in Oakland! This month, he’ll be teaching us how to make Kimchi Kilawin!
Learn more about the dish and chef below. Ingredients list provided.
RSVP at the bottom of this page to join this FREE live online cooking demo, taking place on Saturday, April 9th from 2:30 - 4:00pm PST / 5:30 - 7:00pm EST on Zoom.
Zoom link will be sent to attendees after after registering below.
About the Dish
Recipe
“Kimchi Kilawin” by AC Boral of Baba’s House Kitchen (BHK)
Time: 15 min (prep), 1 hr 15 min (total)
From the Chef: “This recipe takes aspects of a ceviche, poke, and traditional kilawin to make a healthy and easy to prep dish to serve over some warm rice. Comforting and delicious, while also packed with flavor and not weighing you down. Also, this recipe is very flexible and can be adapted to the ingredients you have on hand.”
Instructions
Prep your fish. Make sure the fish is dry, either by letting it air out in the fridge or using paper towels to blot up the moisture.
Sear your fish. In a pan, heat some oil up for the fish. Once the oil in the pan simmers, add the fish to the pan and sear for one minute, check to see if you like the color. Flip and sear until desired doneness. Move fish to a plate and let rest and cool to room temperature.
Prepare your dressing. Prep all the other ingredients and whisk to combine in a mixing bowl.
Combine the dressing and fish. Once cooled, cube or dice your fish and add to the mixing bowl with dressing. Make sure the fish and kilawin dressing are combined really well.
Let it rest. Cover your mixing bowl and let the flavors marinate for at least 30 minutes. Toss the fish in the bowl once to help even seasoning, cover, and rest another 30 minutes.
Kain na! Serve over warm rice and a sprinkling of green onion.
Ingredients
Dressing:
¼ c kimchi, diced
2 Tb lemon juice
1 clove garlic, minced
2 Tb young ginger, minced
¼ c red onion, diced
1 Thai chili, seeded and chopped
¼ c coconut milk
1 lb fish filets of your choice
fresh cooked rice and sliced green onion!
Optional:
1 tsp fish sauce or 1 Tb bagoong
Furikake, sesame seeds, or any crunchy toppings you might want!
Notes:
We intentionally kept this recipe low sodium but salt could be added to taste. Vinegar, kimchi, and lemon bring a lot of flavor to offset the need for salt. Coconut milk brings a little bit of sweetness to the whole dish. A lot of the ingredients are very healthy: Chilies and fermented foods--like kimchi and bagoong--can aid in digestive health. Lemon juice brings Vitamin D. Garlic is good for the heart; ginger is good for inflammation.
Chef AC’s restaurant, Baba’s House Kitchen, prepare a similar dish but with raw ahi tuna, closer to a poke style.
About the Host
About Balay (Home) Cooking
In collaboration with our non-profit partner SOMCAN, Balay (Home) Cooking is a recurring cooking demonstration series which showcases a new chef and healthy Filipino dish every month that you can recreate at home!
Tune in from the comfort (and safety) of home!
Our priority is providing a safe and optimal environment for all participants, as well as our staff and guest chef. Therefore, all classes will be streamed live from our Balay Streaming Hub to be viewed remotely. Follow along from your kitchen or simply watch and learn!
This month’s event will be hosted at Kapwa Gardens.