Kinilaw na Tanguigue

Kinilaw na Tanguige

Kinilaw is one of my favorite dish, when ever fresh tanguige or any other white meat fish is available in the market kinilaw would be part of the dinner table or as pulutan for the social drinking in the evening.

I like my kinilaw really fresh, this way you could taste the texture and flavor of the fish meat Not the type that is overcooked with vinegar that has become to sour. Some also prepare kinilaw with coconut milk or mayonnaise to remove the fishy taste. I know some also parboil the fish.

Of course the best are those prepared right after the catch , with the basic simple ingredients. This are prepared by just washing the fish meat with vinegar then drain, put in chopped onions, ginger siling labuyo seasoned with salt and with kalamansi.

Here is a kinilaw with a touch of vegetable salad I had at Philippine House restaurant, Tourist Club area here in Abu Dhabi. Judging from the ingredients and taste I have duplicated it and make it even better.


Ingredients:

1 kilo tanguigue, deboned and skin removed, cut into cubes
1 thumb size ginger, crushed and diced
1 medium size onion, diced
1 medium size cucumber, diced
1 medium size radish, diced
1 small size red bell pepper, core and seeds removed, diced
1/2 lemon, core and seeds removed, diced
1 1/2 lemon, extract juice
3 pcs. red siling labuyo, chopped
white vinegar
salt


Method:

To prepare, wash and drain fish before cutting into cubes. To make the kinilaw, wash fish cubes in a bath of vinegar and drain. Repeat this step this time let it marinate for 3 to 5 minutes and drain thoroughly, do not squeeze. Place the fish cubes in a bowl, add all the other ingredients and toss mix. Season with salt. Chill in refrigerator before serving.





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