Fresh Catch of the Day: Kinilaw na Tanigue sa Gata at Hinog na Mangga

4 months ago


Kinilaw na Tanigue sa Gata at Hinog na Mangga

Makes 3-4 servings

1 kilo fresh tanigue fillet, cubed

¾ cup white vinegar

¼ – ½ cup cane vinegar

2 cloves garlic, finely minced

1 red onion, chopped

1 Tbsp chopped ginger

½ red bell pepper, chopped

½ green bell pepper, chopped

1 cup chopped ripe mango

*Juice of 8 calamansi

2-3 Tbsps coconut cream

*Rock salt and pepper, to season

*Bird’s eye chili (siling labuyo), optional

1. Combine cubed tanigue and white vinegar. Mix well. Let stand for five minutes then drain off the vinegar completely.

2. Next, add all of the remaining ingredients and mix well. Adjust vinegar-coconut cream ratio depending on preference. Season to taste with salt and pepper, and add as much siling labuyo as desired. Cover and chill for at least 30 minutes before serving.

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