Kinilaw na Tanigue
AJI-NO-MOTO® Umami SeasoningIngredients
- 1/2 kilo (500g) Tanigue, fresh, filleted, deboned, cubed
- 1 cup (250ml) Vinegar
- 1/2 tsp. (2.5g) Salt
- 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
- 1/4 tsp. (1.25g) Pepper, ground, black
- 5 tsps. (25ml) Calamansi juice
- 1/2 cup (40g) Onion, chopped
- 4 Tbsps. (32g) Ginger, small diced
- 1 pc. (10g) Green chili, chopped
Procedure
- MARINATE. Place the tanigue fillets in a bowl and add 1/2 cup of vinegar. Marinate for at least 30 minutes.
- RINSE. After 30 minutes, discard the vinegar used to marinate the fish. Pour another 1/2 cup of vinegar to rinse the fish and let it sit for about 5 minutes before discarding the vinegar.
- SEASON. Add salt, AJI-NO-MOTO® Umami Seasoning, pepper and calamansi juice. Stir to combine.
- MIX. Add onion, ginger and green chilli. Stir to combine. Place in the refrigerator for at least 15 minutes.
- SERVE. Transfer on a serving platter. Serve and enjoy.
Cooking Tips
Make sure to use only fresh Tanigue when making Kilawin.
Cooking Time: 0 minutes
Preparation: 60 minutes
Servings:
5
Serving size: 1/2 cup (160g)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
93.4
Carbohydrates (g)
2.7
Proteins (g)
17.8
Fat (g)
1.3
Dietary Fiber (g)
0.3
Calcium (mg)
42.5
Iron (mg)
1.4
Sodium (mg)
349.4
Good to Know Nutrition Facts
Reduced sodium by 37% Original seasoning/condiment: 1 1/2 tsps. (7.5g) Salt. Tanigue is a lean Protein source that helps in buidling our bodies.