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Kinilaw na Tanigue

One of my all-time favorite dishes is kinilaw na tanigue. Kinilaw is raw fish cooked in vinegar and calamansi juice. Kinilaw na tanigue is composed of fresh tanigue, vinegar, ginger, calamansi juice, tomatoes, onion and red bell pepper.

½ kilo of fresh tanigue fish
1 bulb red onion (chopped)
1 thumb size ginger root (crushed)
1 cup white vinegar
1 teaspoon salt
1 piece red or green hot chili (siling labuyo) -chopped
1 piece lemon or 5 pieces calamansi fruit.
Salt to taste. Recipe Cooking Procedure:  1. Wash the fish and remove its skin and bones.
2. Slice the fish meat in cubes then put it on a bowl.
3. Pour-in the vinegar over the fish. Let stand for at east 10 minutes.
4. Drain the vinegar.
5. Squeeze the lemon on to the fish.
6. Add all the remaining ingredients: ginger, onions, chilies, pinch of salt.
6. Mix well.
7. Refrigerate for at least 1 hour to allow the fish meat to absorb the marinade.
8. Serve. - See more at: http://filipinofoodrecipes.org/kinilaw-na-tanigue-recipe#st…