Kinilaw na Tanguigue na may Kamatis

Kinilaw na Tanguige na may Kamatis
Kinilaw na Tanguigue na May Kamatis, this version of kinilaw is popular in some parts of the Visasayas, they add tomatoes on their kinilaw na isda they either use the not so ripe/mahibalang or green tomatoes. I find this version equally good especially if it’s chilled it is more of a salad.

Kinilaw na Tanguigue na may Kamatis Recipe

I did made another version of kinilaw na tanguige with cubes of cucumber, radish, bell pepper and lemon rind that was also good. See my previous post on kinilaw na tanguigue. Both versions I would certainly offer to non Filipino who loves seviche.

Kinilaw na Tanguigue na may Kamatis Dish

Both versions are more of a salad the vinegar was only used to rinse and briefly marinate the fish, instead I used lemon or kalamansi as the souring agent.

Ingredients:

1 k. tanguigue, deboned and skin removed, cut into cubes
2 thumb size ginger, finely cut into strips
2 small size onion, finely cut into strips
1 medium size tomato, seeds removed, coarsely chopped
3 tbsp. kalamasi juice
3 pcs red siling labuyo, chopped
balsamic vinegar
salt

Method:

Kinilaw na Tanguige na may Kamatis - 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 3-5 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.

2 comments:

tipidmeals said...

paborito ko ito! lalo na pag super anghang at asim. :-)

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ut-man said...

Tipidmeals, I love all kinds of kinilaw, you can expect for more post about kinilaw soon.

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