Ingredients
- 1 kilo fresh tanigue fillet, cut into cubed
- 1/4 cup vinegar
- 6 gloves garlic, finely minced
- 1 large white onion, chopped
- 3 tablespoons minced ginger
- 6 tablespoons calamansi or lime juice
- salt and pepper to taste
- 3/4 cup vinegar for washing
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Kinilaw na Tanigue
Directions
- In a bowl, combine cubed tanigue and vinegar then mix well.
- Let stand for 2 minutes then drain vinegar.
- Add the remaining ingredients then mix well.
- Cover and refrigerate for 30 minutes.
- Serve chilled.
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Summary
Raw fish in vinegar. This is an exotic dish that is most enjoyed by many Filipinos.
