Kitong or golden rabbitfish. Ideal fish for kinilaw. Also, you will need to have a knob of ginger, a small onion bulb, a pinch of salt, juice from one or two calamansi (Filipino small lime), a bit of bird's eye and coconut vinegar. Optionally, you can add some tomato. It is impossible to give exact proportions because everybody cooks, I mean mixes, to their taste. I do not like tomatoes in kinilaw, but pretty happy about onion. Therefore, no tomatoes for me and more onion will be preferable. Also chilli - bird's eye is a very powerful chilli - choose your optimal amount.
Cut off fish filet from the bones, quick and easy move. Don't think about ribs and other tiny bones, later in kinilaw they will be softened under the influence of coconut vinegar. 
Slice fish fillets into half-cm stripes across the body. This is a perfect bite-size piece and also with this fish size the marination will happen rather quickly. 
Chop all other ingredients into a serving bowl. Don't slice it too fine, the onion should be in chunks, the ginger in thin stripes. Press the calamansi juice there. 
Add coconut vinegar and mix everything together. That's it, just leave it for a few minutes to marinate and the dish is ready.
Enjoy this dish at the seaside, where this fish is taken from. 
