Kinilaw na Tanguigue Vinegar Cured Mackerel Recipe is so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and friends, from ABS-CBN Food Entertainmnet, Recipe from Myrna D. Segismundo

Ingredients:

6 pcs | 60 g shallots

1 thumb-sized pc | 25 g ginger

2 pcs | 40g green finger chilies

1 small | 50g red bell pepper

1 small | 50g onion

500 g mackerel (tanguigue) fillets

1 cup | 240 ml vinegar, preferably white vinegar (sukang puti)

1 fresh mature cocunot or substitute or 1/2 cup | 120 ml prepared coconut milk

2 tsp | 10g salt

1/2 tsp | 2g ground black pepper

birds eye chilies (siling labuyo) to taste

Method:

Peel and slice the shallots.

Peel and chop the ginger.

Seed and chop the green finger chilies.

Cut bell pepper in half lengthwise. Remove and discard the stem and white membranes. Slice red pepper into fine strips.

Peel and slice the onion into rings.

Remove the skin and remove the bones of each fillet. Cut Into 2-cm 1 3/4 inch cUbes.

Wash the fish cubes with half of the vinegar (1/2 cup 1 120 ml. Strain, discard the vinegar then set the fish aside. Washing the fish cubes with the vinegar cures the raw fish and will turn them opaque. Keep the remaining fresh vinegar.

If using fresh mature coconut, grate to yield 1 cup | 240 ml cream.

In a nonreactive bowl, combine the grated coconut and the remaining vinegar. Extract the juice then strain into a glass bowl. If using prepared coconut milk, mix this with the remaining vinegar.

Assembly:

To the bowl with the coconut/vinegar juice, add the fish cubes, shallots, ginger, chilies, red bell pepper, salt, and pepper. Toss gently but thoroughly.

Chill in the refrigerator.

Serving suggestion.

Transfer the kinilaw to a platter. Garnish with the onion rings and siling labuyo.