February 10, 2011

Mackerel in Coconut Vinaigrette

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Kinilaw na Tanguingue

food friday chiclet

Kinilaw na Tanguingue (Mackerel in Coconut Vinaigrette)

1 pound cubed Spanish mackerel fillet
1 cup white coconut vinegar
½ cup thick coconut milk
6 shallots, sliced
2 tablespoons chopped ginger
2 teaspoons sea salt
2 hot red or green pepper, sliced
dash of ground white peppercorns
shallot rings or sliced hot red pepper for garnish
  • Marinate the fish cubes in half cup of the vinegar for 15 minutes. Drain well and discard vinegar.
  • In a glass bowl, combine the remaining half cup of vinegar, coconut milk, fish, shallots, ginger, sliced hot peppers, salt, and ground white peppercorns. Cover with plastic wrap and chill in the refrigerator for 2 hours.
  • Transfer into a serving plate and garnish with shallot and hot pepper.


Unknown said...

ohh That looks so good.

maiylah said...

a friend used to make a mean kinilaw when we lived in Bukidnon (but he was from Dumaguete)...looking at this made me miss his delicious creation! yummm...

m said...

Oh boy miss again this one. Happy FF!

agent112778 said...

my GF will love this. Thanx for sharing the recipe

heres my Food Friday Entry

Sidney said...

Never tried this out...sounds good.

chef_d said...

Yum, I love kinilaw na tanguigue! Thanks for sharing the recipe :)

Juliana said...

Wow, this fish dish looks yummie, love the idea of coconut milk, but never had with coconut vinegar...will have to try this soon :-)

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