Рецепт Kinilaw Na Tanigue Recipe
How to make Kinilaw Na TanigueKinilaw or Kilawin means to cook in vinegar, Kinilaw is a Filipino way of cooking that is similar to South American ceviche . They both rely on the sour agent of lime, lemon or vinegar to cook the raw fish. Kinilaw Na Tanigue Recipe is like sushi but tastes even better, it is consist of raw fish Tanigue mixed with vinegar and other ingredients. The most important thing in this recipe is to make sure that you will use fresh Tanigue available because the taste of this dish depends on the freshness of the fish itself. Kinilaw Na Tanigue by Filipino Recipes PortalKinilaw Na Tanigue Recipe PrintPrep time Cook time Total time Author: Eduardo JovenRecipe type: AppetizerCuisine: FilipinoServes: 5 - 6Ingredients1 kg skinned fresh Tanigue or sea bass, must be cubed into bite size pieces1 cup of kakang gata (coconut cream)2 tablespoons finely minced garlic1 cup white vinegar6 tablespoons lime juice5 diced tomatoes1 cup finely minced onion3 tablespoons finely minced ginger root1 red bell pepper, diced1 green bell pepper, dicedjalapeno peppers¼ cup spring onion, mincedsalt and pepper to taste1 Red salted Egg for garnishInstructionsWash the fresh Tanigue or sea bass fillets and remove any remaining skin and bones. Cut into one-inch cubes.Place in a bowl and sprinkle with salt and pepper. Mix well.Pour in the vinegar and mix well. Marinate fish in vinegar for at least 2 hours in the refrigerator.Drain the fish and mix well with lime juice and all other ingredients.Then chill for another 20 minutes.Pour in the coconut cream, mix well then put the sliced Red salted Egg and spring onion on top, serve cold.3.5.3226 Kilawin or Kinilaw Na Tanigue Recipe is a very popular “pulutan” in the Philippines. Updated : Jun 9, 2017 @ 10:25Posted : April 26, 2011 @ 11:00:55 Related Filipino Recipes: Filipino Recipes Portal Content is now Protected by: Please Recommend this Filipino Recipe: Share on Tumblr Tweet