One of the most unique Filipino dishes is kinilaw, which means “eaten raw”. Kinilaw na tanigue is typically made with vinegar and salt, though other ingredients may be used in different regions or according to personal preference. Some recipes call for mackerel while others recommend using something else instead- either way you’re sure going have an experience unlike any other because each person has his/her own opinion on what tastes best so try them all out until find one that suits yours perfectly
Ingredients
- 2 pounds fillet Tanigue or other fish alternatives
- 1 1/2 cup vinegar
- 1/2 cup coconut milk or gata
- 1/4 cup calamansi or lemon extract
- 3 thumbs Ginger, minced
- 1 pc Onion, minced
- 1 pc Green Chili Pepper, sliced
- 1 pc Red Chili Pepper or Sili, sliced
- 1/2 teaspoon Ground Pepper
- 1/2 teaspoon Salt
- 1/2 teaspoon Sugar
Directions
- Wash, clean and dry the fish and cut into small cubes
- Place the fish in a bowl or container and pour in the vinegar and mix together making sure that the vinegar is enough to cover and soak the whole fish
- Add the ground pepper, salt, sugar, lemon extract and ginger. Mix and let it stand for 2 hours in the fridge.
- After 2 hours, you can now add the rest of the ingredients. The coconut milk, red and green chili peppers.
- Mix them well and let it stand for another 2 hours minimum.
- Get your beer ready for this Pinoy pulutan. Enjoy your Kinilaw na Tanigue!
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