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Kinilaw na Tanigue

Jaime Inez
If you love seafood, then Kinilaw na Tanigue is the perfect meal to serve your friends and family. This dish is often a hit among Filipinos. It is easy to prepare and it requires only five ingredients: fish, vinegar, onion, and garlic. In order to make it even better, you can also add fish to the kinilaw na tanigue recipe.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Filipino
Servings 4 servings
Calories 299 kcal


  • 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
  • vinegar


  • 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.



    Easy right? Some add coconut milk or mayo in their kinilaw dish to create that creamy texture. That's up to you. As for this recipe, we prefer it low cal, low fats. ;)
    Keyword fish, raw fish