How to cook Kinilaw na Tanigue
- 1 pound (1/2 kilo) fresh tanigue (Spanish mackerel) fillet
- 1 red onion, chopped
- 1 thumb size ginger, chopped
- 1 cup white vinegar
- 1 teaspoon salt
- 1 red or green hot chili (siling labuyo), chopped
- 1 piece lemon or 5 calamansi
- Salt to taste
- Cut the fish fillet into thumb size then put it on a bowl.
- Pour in the vinegar over the fish. Let stand for at least 10 minutes.
- Drain the vinegar.
- Squeeze lemon or calamansi over the fish.
- Add all the remaining ingredients: ginger, onions, chilies, pinch of salt. Mix well.
- Refrigerate for at least 1 hour to allow the fish meat to absorb the marinade.
- Serve the Kinilaw na Tanigue chilled with lemon or calamansi slices.
The Kinilaw na Tanigue
is a very affordable dish. This recipe is delicious, simple, and really easy to cook.
For Filipinos, kinilaw
means raw fish soaked or cured in vinegar and salt.
The most popular kinilaw
dish is the tanique fish, though other favorites are anchovies, tuna, squid, and shrimps.
Ginger, onions and chilies are added to make it hot and spicy. Kinilaw
is simple and easy to make dish. The real secret in making this dish really good is using fresh sea foods.
This recipe for Kinilaw na Tanigue serves/makes: 4 servings
The Kinilaw na Tanigue recipe and the pictures are adopted from The Philippine Cookbook by Reynaldo Alejandro.
Main Ingredient: Mackerel
Preparation Method: Salad