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
If you are planning to serve the dish as an appetizer, you can serve it as a main dish. The delicate, tender tanigue will make you crave for more. The tangy flavor of the tamarind and calamansi will complement the flavors in the dish. The dish is served immediately after dipping in the sauce. The kinilaw na tanigue is a healthy option and can make your guests feel more full after eating it.
When preparing this dish, you can prepare it two ways. You can use the stovetop method. You can either use indirect heat or use a stovetop burner. In either case, you can choose to cook the kinilaw in two different methods. The first method involves sauteing aromatics and spices before pouring the acid-base over the chopped fish. The second method requires you to simmer the sauce for just a few minutes.
If you choose to use the stovetop method, make sure that you add the lechon to the mixture. This will add the extra flavor and texture to the kinilaw. However, this method is risky as it can overcook the dish. Once the kinilaw is cooked, it can be topped with lechon bits. If you are preparing a large amount of kinilaw, you can add it as a topping.
For a healthy version of this dish, you can use lechon. This sinful pork dish is a staple at any celebration. It is simple to prepare and is an excellent addition to kinilaw. The fish bits can be added to the dish or used as toppings. If you want to be adventurous, you can add lechon to the kinilaw na tanigue.
When preparing kinilaw na tanigue, you can use the lechon or any other fish you like. Unlike the chicken and fish dishes, the kinilaw na taanigue is delicious and makes for a great meal. If you want to have a Filipino-style Kinilaw na tanigue recipe that will satisfy your family and friends, you should consider adding lechon. This dish will be a crowd-pleaser, and will be enjoyed by everyone.
Another popular kinilaw na tanigue recipe is the lechon. This dish is made using fresh seafood from the sea. While the lechon is a traditional dish, it is also a great way to enjoy a variety of different kinds of fish. The fish is often used in a combination with vegetables, but if you’re cooking with more exotic ingredients, you may use a blend of the two.
This Filipino dish is very popular. It is easy to make and serves as an appetizer for casual get-togethers. People typically use kinilaw as a “pulutan” during drinking sessions. Despite its simple ingredients, it is also a very popular dish for parties. It is a tasty and filling dish to share with your family and friends. While it may not be the most appetizing dish for the Filipino palate, it is sure to please everyone in your group.
In addition to lechon, kinilaw na tanigue is a dish of many different fish varieties. Fish is the most common ingredient, but you can use other types of fish, including shrimps and squid. When preparing a tanigue na tanigue, be sure to include the fish that you prefer the most. It can be used as a topping or as a main dish.
Kinilaw na Tanigue is one of the Philippines’ national delicacies and is served with raw fish. It is a delicious appetizer and is similar to sushi and ceviche. Regardless of where you live, you can find a kinilaw na tanigue recipe that suits your taste. The only difference between kinilaw na tatangigue and sushi is the type of fish you choose.