Name: Kinilaw na Tanigue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 kg, filleted and thinly sliced Tanigue (King Mackerel); 1/2 cup, preferably cane vinegar Suka (Vinegar); 1 medium, thinly sliced Sibuyas (Onion); 1 small thumb-sized piece, thinly sliced Luya (Ginger); 2-3 small, finely chopped (adjust to your spice preference) Sili (Chili Peppers); 1 teaspoon, or to taste Asin (Salt); 5-7 pieces, lightly crushed Paminta (Peppercorns); 2 cloves, minced Bawang (Garlic); 5-7 leaves, optional, for added flavor Dahon ng Sili (Chili Leaves)

Luto Time: 30 mins

Serves: 6

Easy

Kinilaw na Tanigue

A vibrant and refreshing Ilocano kinilaw made with fresh tanigue, showcasing the region's love for seafood.

sangkap list0/9 items

1 kg, filleted and thinly slicedTanigue (King Mackerel)

1/2 cup, preferably cane vinegarSuka (Vinegar)

1 medium, thinly slicedSibuyas (Onion)

1 small thumb-sized piece, thinly slicedLuya (Ginger)

2-3 small, finely chopped (adjust to your spice preference)Sili (Chili Peppers)

1 teaspoon, or to tasteAsin (Salt)

5-7 pieces, lightly crushedPaminta (Peppercorns)

2 cloves, mincedBawang (Garlic)

5-7 leaves, optional, for added flavorDahon ng Sili (Chili Leaves)

how to luto

1In a large bowl, combine the sliced tanigue, suka, sibuyas, luya, sili, asin, paminta, and bawang. Make sure the tanigue is fully coated.

2Gently toss to ensure even distribution of the marinade. Let it sit for at least 15-20 minutes in the refrigerator to 'cook' the fish in the acidic marinade. The longer it sits, the more flavorful it becomes, pero wag naman masyadong matagal para hindi maging malansa, ha?

3Before serving, add the dahon ng sili, if using. Taste and adjust seasoning as needed. Serve chilled.

tips

Para mas sosyal, use imported cane vinegar! Pero kung budget-friendly ang peg, local suka is okay naman. Just make sure it's fresh and good quality, ha? Don't over-marinate or the fish will become too sour, charot!