Kinilaw na Tanigue

Hello, hungry ones!

The next dish is so Filipino, I don’t know what to call it in English. It is kinilaw – a way of “cooking” raw fish by immersing it in vinegar. Basically, it is acid-cooked fish. I know it sounds nasty, but man, it is delish! Spicy, chewy and perfect with beer! By the way, this is my Aunt’s maid’s recipe and she’s a brilliant cook (main reason why I hang at their place).

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What you need:

  • 750g Tanigue (Spanish Mackerel – buy wild ones!) meat, cut into cubes
  • 1/4 cup cane vinegar for washing fish meat
  • 1/4 cup cane vinegar for ‘cooking’
  • rock salt
  • 2 tbsp ginger, finely chopped
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • red bell pepper, sliced to strips
  • cucumber, sliced
  • red chilli, thinly sliced
  • calamansi juice
  • pepper to taste

What to do:

1. Dice tanigue meat and then wash with vinegar. Put in rock salt when meat turns opaque white, mix thoroughly to remove strong fish odor.

2. Chill for 15 minutes.

3. At the same time, mix all the vegetables in a bowl. Put in rock salt and pepper. Once washed fish meat is chilled, drain the vinegar and salt solution and mix with the vegetables.

4. Now, put fresh vinegar and squeeze in half of the lemon. Mix and toss!

5. Place lemon wedges on at the sides before serving. Chill and serve with beer!

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