Kinilaw na Tanigue, my dear readers, is a term used in the Philippines for cooking seafood, usually fish, in acetic acid. One may use vinegar, lime or calamansi or a combination of those in preparing the dish.
To reiterate, there is no heat involved in this kind of cooking.
Read on to get this one of a kind recipe.
Some of you may be more familiar with the term ceviche, based on the description above. Perhaps so, and there is no harm in associating ceviche with kinilaw. However, for the purpose of this post, let’s stick with the term kinilaw which Cooking Like A Pro is more acquainted with.
Again, thanks to my Pops for sharing with me his very own specialty – kinilaw na tanigue recipe. Thanks papa! 🙂
Kinilaw na Tanigue
- tanigue fish fresh from the market, cubed
- Chinese celery chopped
- garlic chopped
- onions finely chopped
- tomatoes cubed in small bits
- ginger crushed and chopped
- salt and pepper to taste
- Immerse the tanigue fish in vinegar. Mix them well; as if to allow the acetic acid to cook the fish.
No need to marinate the fish for long minutes. Too much acetic acid will only make the fish meats tough rather than soft.
Also, wash the fish in vinegar just once. Don't over-kill the fish with vinegar or lime. They-will-be-cooked-promise! The secret in making good kinilaw is buying fresh meats. That's it.
- Drain the vinegar from the fish.
- Add the following unto the fish: Chinese celery, garlic, onions, tomatoes ,ginger
- Add vinegar to the dish; just enough to create sauce for the dish.
- Season the dish with salt and peper.
- Serve chilled.
Tips and Tricks to make Kinilaw
Kinilaw Na Tanigue is often enjoyed as an appetizer or alongside alcoholic drinks. Here are some of my favorite ways to serve it:
- Scoop into lettuce cups for a fun presentation.
- Serve with crispy tortilla chips, like a ceviche.
- Spoon over steamed rice cook by Japanese Rice Cooker for a light meal.
- Top a green salad for a protein punch.
- Pair with ice-cold beers or cocktails like mojitos.
This dish is so versatile. Its light taste and texture complements many flavors. Get creative with your serving style!
Here are answers to some common questions about making this Filipino specialty:
What can I substitute for Tanigue fish? Any firm white fish like snapper, mahi mahi, or cod will work well. Avoid oily fish.
Can I adjust the spice level? Absolutely! Control the heat with fewer chilies and a lighter hand on the black pepper.
How long does it last refrigerated? For peak freshness, consume within 24 hours. The lime juice preserves it fairly well.
Can I freeze Kinilaw Na Tanigue? You can freeze the cured fish for up to 3 months. Thaw overnight before serving.
What drink pairs best? An ice-cold San Miguel beer is my top pick! A dry white wine or gin and tonic also complement it nicely.
Well, I hope this post has inspired you to give Kinilaw Na Tanigue a try soon. This Filipino ceviche is truly one of my go-to appetizers for any summer gathering. The light, refreshing taste never fails to impress my guests. Just be sure to use fresh, quality fish and let that zesty marinade work its magic. Let me know how your Kinilaw Na Tanigue turns out by tagging me on Instagram! I’d love to see your creations. Salamat and happy cooking!