Champagne Kinilaw Recipe | Kinilaw na Tanigue Recipe

Recipe by: Myrna Segismundo
Ingredients: Serve 4
300 grams fresh tanguigue fillet cleaned, washed and sliced thinly into 1 ½ x 1 inch pieces
½ cup lemon, dayap or calamansi juice
Salt and pepper, to taste
1 bundle chives, for trying fish rolls
1 cup fresh seaweeds(lato, arosep)
½ cup champagne, chilled cocktail skewers

  • Quickly marinate the fresh tanguigue slices in any of the suggested citrus juices for about 3 minutes only. Season with salt and pepper.
  • Remove the fillets from the marinate and roll each tanguigue slice into cylinders. Discard the marinate.
  • Tie each roll with chives, then insert a cocktail skewer into the center of the roll.
  • Arrange each skewered fillet on a serving platter and garnish with fresh seaweeds.
  • Dress the fish kinilaw with champagne and serve immediately.
    Champagne Kinilaw Recipe | Kinilaw na Tanigue Recipe

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