Kinilaw na Tanigue, a delectable appetizer
I was thinking of a different appetizer to strike a palate, so for a change I made a kinilaw na tanigue to match our viand – roasted pork belly. By the way, one important reminder – if you are going to try this recipe make sure that the fish you will use is fresh. A very simple and easy dish to make without cooking
750 grams Tanigue meat fillet, diced or cut into small cubes
1/4 cup vinegar for washing fish meat
1/4 cup vinegar for cooking
rock salt (iodised)
2 tbsp ginger, finely minced
1 medium onion, minced
green chili, thinly sliced (optional)
lemon or calamansi
pepper to taste
1. Dice tanigue meat or chop into cubes. Wash it thoroughly in running water then marinate it with vinegar for at least 30 to 45 minutes until the fish are opaque. Add rock salt and mix thoroughly to remove and wash away the strong fish odor. Drain the vinegar afterwards.
2. When the fish is well drained, mix all the ingredients in a bowl, sprinkle salt and pepper to taste, pour in vinegar and squeeze the lemon or calamansi juice.
3. Toss until well blended.
4. Chill before serving.