Kinilaw na Tanguige, KiIlawin Tanguige

Kinilaw na Tanguige, KiIlawin Tanguige
Kinilaw na Tanguige, KiIlawin Tanguige. I do have several versions of Kinilaw na Tanguige dish or kinilaw na isda in general that we posted over time. For our Kinilaw na Tanguige, KiIlawin Tanguige today, I tried to replicate the restaurant version of Kinilaw na Tanguige. Every restaurant have their particular method of preparing Kinilaw na Tanguige, but I have observed that most restaurant versions of the Kinilaw na Tanguigue, the aromatic ingredients are cut into thin strips, these is provably for better presentations.

Kinilaw na Tanguige

The fish are usually just fresh cut in large cubes, and probably soaked with vinegar for as long as what the waiter have told about how long it will be serve, but definitely it will be very short. The soaking vinegar will most likely be drained but not squeezed. It will be served drizzled with the juice from kalamansi.

KiIlawin Tanguige

For my Kinilaw na Tanguigue for today I tried to do with the aromatic ingredients as most restaurant do. Here is how I made my Kinilaw na Tanguige, KiIlawin Tanguige, enjoy

Ingredients:

1/2 kilo tanguigue fillet, cut into large cubes, skin removed
1 1/2 cup white vinegar
2-3 thumb size ginger, skinned, thinly sliced
1 medium size onion, peeled, thinly sliced
1-2 red hot chili, chopped
1/2 small red bell pepper, cut into thin strips
1/2 small green bell pepper, cut into thin strips
2-3 stalks spring onion, cut into thin strips
6-8 kalamansi
salt and pepper

Method:

In a big bowl place the vinegar and toss in the fish, let stand for 5 to 10 minutes while preparing the other ingredients. Using a sieve drain the vinegar from the fish (do not squeeze) and return fish to the bowl add in all the chopped and sliced ingredients. Season with salt and pepper to taste. Squeeze over the juices of the kalamansi and toss until fully mixed. Chill in the refrigerator for 5 to 10 minutes or before serving. 

Checkout our other kinilaw recipes; 

Kinilaw na Maya Maya
Kinilaw na Bangus
Kinilaw na Tuna with Tabon Tabon
Kinilaw na Tanguigue sa Strawberry
Kinilaw na Blue Marlin with Green Tomatoes
Kinilaw na Pusit
Kinilaw na Malasugi
Kinilaw na Talaba
Kinilaw na Dilis
Kinilaw na Tanguige
Kinilaw na Tanguigue na may Kamatis
Kinilaw na Lato
Kinilaw na Pusit (Cuttlefish)

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