Kinilaw, from the Cebuano verb kilaw, means “eaten fresh or raw.” In specific culinary terms, kinilaw refers to uncooked fish marinated in vinegar, citrus juices, herbs, and spices, served fresh without cooking with fire. Instead, the fish lightly cures in the acidic marinade until it’s no longer raw. This kilawing tanigue recipe is a perfect introduction to this cooking style.
Archaeological evidence has shown that kinilaw is indigenous to the Philippines. Both the dish and the cooking method are at least 1,000 years old. Today, it serves as an appetizer or pulutan best enjoyed with an ice-cold beer at any Pinoy inuman. Raw seafood may not be popular comfort food, but kinilaw holds a special place in many Filipinos’ hearts for its simplicity and bright, familiar flavors. Try this take on kinilaw na tanigue featuring sinigang mix to amplify its asim-kilig factor.
Ingredients for This Tanigue Recipe
- ½ kg fresh tanigue, diced (around ¾-inch thick)
- 2 cups cane or coconut vinegar, divided
- 1 pc red onion, minced
- 1 pc ginger, cut into 2-inch-thick strips
- bird’s eye chilies, chopped (as needed)
- fresh long green chilies, chopped (as needed)
- Knorr Sinigang sa Sampalok Mix Original (to taste)
How to Cook Kinilaw na Tanigue
Combine tanigue and 1 cup vinegar in a bowl. Mix well and discard excess liquid.
In another bowl, mix remaining vinegar with onion, ginger, and chilies. Add tanigue around 3-5 minutes before serving.
Toss in Knorr Sinigang sa Sampalok Mix Original and season to taste.
This tanigue recipe requires minimal prep and no cooking time at all. Serve it at dinner parties with a side of tortilla chips, a la ceviche, or enjoy it on its own as a light and refreshing dish. You can even have it over rice, greens, and other veggies like a Hawaiian poke bowl. Inspired to make more dishes with fresh fish? Try this guide to making Japanese sushi at home or this inihaw na salmon recipe.