Since last night I was thinking of cooking something special. It’s long weekend and am looking forward to a hearty lunch. Hearty not considering the number of dishes but because of the people I will be spending my lunch with, my family and household helps.
So here, we went to Crossing wet market early in the morning and decided on grilled squid and liempo (pork belly). I was looking for a good salmon steak when I saw a good quality tanigue. I changed my mind. Instead of cooking Sinigang na Salmon or a salmon spread this week, I opted for a Kinilaw na Tanigue. It is like a salad where the Tanigue meat will be ‘cooked’ using vinegar. So here is how I did it…
Ingredients:
750g Tanigue meat
1/4 cup vinegar for washing fish meat
1/4 cup vinegar for ‘cooking’
2 tbsp rock salt
2 tbsp ginger, finely chopped
1 medium onion, finely chopped
2 cloves of garlic, finely chopped
red bell pepper, julliened
cucumber, julliened
green chili, thinly sliced
lemon, cut 1/2 into wedges and squeeze the other half
pepper to taste
Preparation:
1. Dice tanigue meat and then wash with vinegar. Put in rock salt when meat turns opaque, mix thoroughly to remove strong fish odor.
2. Chill for 15 minutes.
3. Mix all the vegetables in a bowl. Put in rock salt and pepper. Once washed fish meat is chilled, drain the vinegar and salt solution and mix with the vegetables.
4. Now, put fresh vinegar and squeeze in half of the lemon.
5. Toss.
6. Place lemon wedges on at the sides before serving.
Chill again before serving.
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I found your blog via Google while searching for chinese cooking repipe and your post regarding e: Kinilaw na Tanigue – My Life Joys looks very interesting to me. I could not believe the amount of quality material on this site. The site is extremely eyecatching and pulls the reader straight it, the articles are great quality and are very professionally written. I have seen too many of these sites where it looks like they pay an 8 year old to do the writing – Not this one. Your site is easily the best that I have seen in a long while.
Hi Nico, thank you for your kind words
The real deal for me is how to make this site work, technically. Seem to be a bit buggy still hehe. I am not a writer, that’s the most challenging part… had maintained a personal journal in my younger days but now, look, in its new form and hype, technolgical advances (i.e. THE internet, WordPress– plugging, ahem) make us share the joys in our lives and learn from one another. Thank you for visiting my blog 
wow… sarap ng kilawin..sana makatikim ako yung gawa mo..hehehe.
I was searching for this recipe because my hubby love this kind of food and i never tried doing this but when i saw ur site and read the intruction of making it. I can say that…i can do it because it is so easy to understand the instruction and i know he will love this… Thank you for the recipe.
Frank wants to make kinilaw na tanigue, i gave him the list of the basic instructions and the ingredients– to my surprise, he told me, kalamansi and vinegar don’t go together– accordingly (that’s based on his readings in the internet). So I got this recipe as proof! Thanks. Coz really, I can’t imagine eating raw fish without vinegar in it! Whoo! Welcome e.coli!
I used to do this without the lemon (or kalamansi if there is no lemon) but I found out that it’s more special with the lemon taste in it. The way this Kinilaw is done, unlike some of those in fast foods or restos, fish meat here was not shredded. Make sure the fish cubes are intact. This makes the insides fresh like sashimi while the outside opaque. Hence, the chilling procedure at the end is important.
I agree with the comment on not eating fish plain or raw. Even when I eat sushi, I made sure the slices were fully drenched in soy, kalamansi, and wasabi.