How to Make Kinilaw na Tanguigue | Vinegar Cured Mackerel Recipe

Kinilaw na Tanguigue | Vinegar Cured Mackerel Recipe Philippine Cuisine
Ingredients: serve 4
6 60g shallots
1 thumb sized pc 25g ginger
2 40g green finger chilies
1 small 50g red bell pepper
1 small 50g onion
500g mackerel (tanguigue) fillets
1 cup 240ml vinegar, preferable white vinegar (sukang puti)
½ cup 120ml fresh coconut cream
2 tsp 10g salt
½ tsp 2g ground black pepper
Bird’s eye chilies (siling labuyo) to taste

Procedures:
Peel and slice the shallots.

Pell and chop the ginger

Seed and slice the green finger chilies

Cut bell pepper in half lengthwise. Remove and discard the stem and white membranes. Slice red pepper into fine strips.

5 peel and slice the onion into fine strips

Remove the skin and bones of each fillet. Cut into 2 cm ¾ in cubes

Wash the fish cubes with half of the vinegar ( ½ cup 120ml) strain, discard the vinegar then set the fish aside. Washing the fish cubes with the vinegar cures the raw fish and will turn then opaque. Keep the remaining vinegar.

If using fresh mature coconut, grate to yield 1 cup 240ml cream

In a nonreactive bowl, combine the grated coconut and the remaining vinegar. Extract the juice then strain into a glass bowl. If using prepared coconut cream, mix this with the remaining vinegar.

ASSEMBLY:
Add the fish cubes, shallots, ginger, chilies, red bell pepper, salt, and pepper into the bowl with the coconut viegar juice. Toss gently but thoroughly.

Chill in the refrigerator.

SERVING SUGGESTION:
Transfer the kinilaw to a serving dish. Garnish with the onion strips and siling labuyo. End.

FISH CHOICES FOR KINILAW:
The most common kinilaw is made from tanguigue(mackerel), although most larger fish can certainly be made into kinilaw such as malasugi (marlin), Bangus (milkfish), and espada (swordfish). Fish should be as fresh as possible, and firm. Prepare by filleting, then cutting into 2 cm ¾ in cubes.

Small fish like tamban (sardines), sapsap(slipmouth), dilis (anchovy), especially the bigger variety called tuwakang, and salay salay (yellow stripe scad) can also be made into kinilaw. Remove the head and spine by running one’s thumb along the spine from the tail to the head, separating the skin from the bones and effectively filleting the fish small bones can then be individually picked out and the head detached. End.