Kinilaw Na Tanigue Food

KINILAW NA TANIGUE RECIPE

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.

BEST KINILAW NA TANIGUE RECIPE

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!

KINILAW NA TANIGUE (FILIPINO VERSION OF CEVICHE)

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.

KILAWIN NA TANIGUE

Steps:

• Cut the fish into 2cm cubes.
• Thinly slice the shallots.
• Mix all ingredients together in a bowl and refrigerate for 2 hours.
• Chop the onion finely.
• Transfer to a Kilawin to a serving bowl and garnish with the chopped onion.
• Serve cold.