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kinilaw na tinigue in a rectangular serving plate
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Best Kinilaw Na Tanigue Recipe

Kinilaw is a well-known dish in the Philippines and is commonly served with liquor. The fish is served raw and dressed with vinegar.
Course Appetizer, Side Dish
Cuisine Filipino
Keyword Seafood Recipes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 35kcal
Cost $5-20

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
  • ½ teaspoon Salt
  • ½ teaspoon Ground black pepper
  • ½ teaspoon Sugar
  • 6 pcs Cayenne pepper cut into thin rounds
  • ¼ cup Calamansi juice
  • 2 thumbs Ginger cut into small cubes

Instructions

  • 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!