Recipe: Kinilaw na Tanigue

ZEE252

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

Procedure:

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.