Kilawin Na Tanigue Food

BEST KINILAW NA TANIGUE RECIPE

Best Kinilaw Na Tanigue Recipe image

Kinilaw is a well-known dish in the Philippines and is commonly served with liquor. The fish is served raw and dressed with vinegar.

Provided by Eat Like Pinoy

Time 20m

Number Of Ingredients 10

Ingredients

1 kg Boneless Spanish mackerel (cut into small cubes)
2 pcs Red onion (chopped)
4 pcs Green chili (cut into thin rounds)
2 cups Vinegar
1/2 tsp Salt
1/2 tsp Ground black pepper
1/2 tsp Sugar
6 pcs Cayenne pepper (cut into thin rounds)
1/4 cup Calamansi juice
2 thumbs Ginger (cut into small cubes)

Steps:

In a bowl, marinate boneless tanigue in 1 cup of vinegar for 10 minutes.
After 10 minutes, squeeze the fish meat to remove the excess vinegar and transfer into a bowl.
Now add onion, green chili, remaining vinegar, salt, ground black pepper, sugar, cayenne, ginger, and calamansi juice. Mix well.
Serve and enjoy!

Nutrition Facts : Calories 35 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 297 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

KINILAW NA TANIGUE RECIPE

Kinilaw Na Tanigue Recipe image

Provided by Eduardo Joven

Categories Appetizer

Time 2h18m

Number Of Ingredients 14

Ingredients

1 kg skinned fresh Tanigue or sea bass (must be cubed into bite size pieces)
1 cup of kakang gata (coconut cream)
2 tablespoons finely minced garlic
1 cup white vinegar
6 tablespoons lime juice
5 diced tomatoes
1 cup finely minced onion
3 tablespoons finely minced ginger root
1 red bell pepper (diced)
1 green bell pepper (diced)
jalapeno peppers
1/4 cup spring onion (minced)
salt and pepper to taste
1 Red salted Egg for garnish

Steps:

Wash the fresh Tanigue or sea bass fillets and remove any remaining skin and bones. Cut into one-inch cubes.
Place in a bowl and sprinkle with salt and pepper. Mix well.
Pour in the vinegar and mix well. Marinate fish in vinegar for at least 2 hours in the refrigerator.
Drain the fish and mix well with lime juice and all other ingredients.
Then chill for another 20 minutes.
Pour in the coconut cream, mix well then put the sliced Red salted Egg and spring onion on top, serve cold.

KINILAW NA TANIGUE (FILIPINO VERSION OF CEVICHE)

Kinilaw Na Tanigue (Filipino Version of Ceviche) image

Kinilaw is very similar to the Latin American ceviche, it also relies on the sour agent to sort of cook the raw fish. Make sure that you get the freshest ingredient available though because the goodness of this dish depends on the freshness of the fish.

Provided by Pinaygourmet 345142

Categories Bass

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 kg skinned fresh sea bass, cubed to bite size pieces
2 tablespoons finely minced garlic
1 cup white vinegar
6 tablespoons lime juice
5 diced tomatoes
1 cup finely minced onion
3 tablespoons finely minced gingerroot
1 red bell pepper, diced
1 green bell pepper, diced
jalapeno pepper
1/4 cup spring onion, minced
salt and pepper

Steps:

Marinate fish in vinegar for at least 30 minutes. Keep it in the refrigerator.
Drain and mix with lemon juice and all other ingredients.
Serve chilled.

Nutrition Facts : Calories 151.6, Fat 2.6, SaturatedFat 0.7, Cholesterol 51.2, Sodium 89.2, Carbohydrate 6.2, Fiber 1.1, Sugar 2.3, Protein 23.8