Kinilaw na Tanigue

Kinilaw na Tanigue

750 grams Tanigue meat fillet, diced or cut into small cubes
1/4 cup vinegar for washing fish meat
1/4 cup vinegar for cooking
rock salt (iodised)
2 tbsp ginger, finely minced
1 medium onion, minced
cucumber, cubed
green chili, thinly sliced (optional)
lemon or calamansi
pepper to taste

Cooking Instructions:

1. Dice tanigue meat or chop into cubes. Wash it thoroughly in running water then marinate it with vinegar for at least 30 to 45 minutes until the fish are opaque. Add rock salt and mix thoroughly to remove and wash away the strong fish odor. Drain the vinegar afterwards.
2. When the fish is well drained, mix all the ingredients in a bowl, sprinkle salt and pepper to taste, pour in vinegar and squeeze the lemon or calamansi juice.
3. Toss until well blended.
4. Chill before serving.

source: http://www.delectableideas.com