Add 6 tablespoons of lime juice in a bowl. Put the minced ginger and onion into the lime juice. To this, add 1 teaspoon of sugar, 1 teaspoon of garlic powder, ½ a teaspoon of salt and a dash of pepper. Mix all the ingredients together.
Now, take a fish fillet and slice into small cubes or bite-size. Once done, soak them in a cup of vinegar for 2 minutes.
After a couple of minutes, drain the vinegar and transfer the fish pieces to a separate bowl.
Now, add in the prepared ingredients and mix well to combine. Garnish with chopped chilli peppers and spring onions. Refrigerate the kinilaw for at least 3 hours and then serve.