Kinilaw na Tanigue

Fresh tanigue is cured in vinegar and calamansi with onion, cucumber, and chili. This no-cook fish ulam is bright, acidic, and protein-heavy.

Estimated cost: ₱95–₱110

Prep 20 min · Total 35 min · Serves 1

Nutrition per serving: 213 kcal · 34 g protein · 8 g carbs · 5 g fat

Ingredients

• 150g, sashimi-grade cubes tanigue
• 1/2 small piece, sliced red onion
• 50g, diced cucumber
• 1 piece, chopped siling labuyo
• 1/4 cup vinegar
• 2 tbsp calamansi juice
• 1 tsp, minced ginger
• to taste salt

Steps

1. Keep the fish chilled while preparing the aromatics.
2. Place tanigue cubes in a bowl and pour in vinegar; let stand for 8 minutes until the outside of the fish turns opaque.
3. Drain most of the first vinegar to reduce fishiness.
4. Add calamansi juice, onion, cucumber, ginger, chili, and salt.
5. Toss gently for 30 seconds, then chill for 10 to 15 minutes.
6. Serve once the fish is opaque on the outside but still moist and tender in the center.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).