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5 from 4 votes

Kinilaw Na Tanigue Recipe

Prep Time18 mins
Cook Time2 hrs
Total Time2 hrs 18 mins
Course: Appetizer
Cuisine: Filipino
Servings: 5 - 6
Author: Eduardo Joven


  • 1 kg skinned fresh Tanigue or sea bass must be cubed into bite size pieces
  • 1 cup of kakang gata coconut cream
  • 2 tablespoons finely minced garlic
  • 1 cup white vinegar
  • 6 tablespoons lime juice
  • 5 diced tomatoes
  • 1 cup finely minced onion
  • 3 tablespoons finely minced ginger root
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • jalapeno peppers
  • 1/4 cup spring onion minced
  • salt and pepper to taste
  • 1 Red salted Egg for garnish


  • Wash the fresh Tanigue or sea bass fillets and remove any remaining skin and bones. Cut into one-inch cubes.
  • Place in a bowl and sprinkle with salt and pepper. Mix well.
  • Pour in the vinegar and mix well. Marinate fish in vinegar for at least 2 hours in the refrigerator.
  • Drain the fish and mix well with lime juice and all other ingredients.
  • Then chill for another 20 minutes.
  • Pour in the coconut cream, mix well then put the sliced Red salted Egg and spring onion on top, serve cold.