This recipe is perfect for really freshly caught fish. It is deliciously spicy and healthy change from fried fish.
Kilawing Tanigue Recipe
- 1 kilo tanigue (Spanish mackerel), cut into 1/2 inch cube
- 1 cup white vinegar
- 1 inch ginger, peeled then cut thinly and finely
- 1-2 siling labuyo, sliced thinly crosswise (make sure to wash your hands after, as this type of chili is strong and can sting your eyes)
- 1 tbsp sea salt
- 5 calamansi, extract juice (or 1 piece lemon or lime)
- 1/4 cup coconut cream, optional
- In a large bowl, marinate tanigue cubes in the vinegar. When the cubes turn opaque (the acetic acid from the vinegar ‘cooks’ the fish), drain by gently squeezing out the liquid and transfer the fish cubes into a serving bowl, while discarding the liquid.
- Toss in the ginger and siling labuyo (red chili).
- Season with salt and mix well.
- Pour calamansi (or lemon/lime) juice into the mixture.
- Taste and adjust seasoning.
- Pour in the coconut cream or even mayonnaise for a creamier finish. Mix well.
- Serve with salad or freshly boiled rice.
I can now imagine eating this al fresco in the garden while the sun is out and the wind gently swishing amongst the trees.