80 grams whole tanigue fish
200 ml sea vinegar
30 grams fresh ginger chopped
5 grams siling labuyo, chopped
30 grams fresh white onions, chopped
20 grams green pepper
15 grams lemon juice
5 grams salt
3 grams white ground pepper
The procedure:
Cook whole tanigue fish in skillet in sea vinegar. When half done, add chopped ginger, siling labuyo, white onion, green pepper, lemon juice, sea salt and white ground pepper. Bring mixture to a boil and serve on semi deep platter.
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Kinilaw is an ilokano food that means eating it raw cured with vinegar and spices. So cooking the tangigue fish is not a kinilaw anymore.
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