Kinilaw na Tanigue

AJI-NO-MOTO® Umami Seasoning


  • 1/2 kilo (500g) Tanigue, fresh, filleted, deboned, cubed
  • 1 cup (250ml) Vinegar
  • 1/2 tsp. (2.5g) Salt
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
  • 1/4 tsp. (1.25g) Pepper, ground, black
  • 5 tsps. (25ml) Calamansi juice
  • 1/2 cup (40g) Onion, chopped
  • 4 Tbsps. (32g) Ginger, small diced
  • 1 pc. (10g) Green chili, chopped


  1. MARINATE. Place the tanigue fillets in a bowl and add 1/2 cup of vinegar. Marinate for at least 30 minutes.
  2. RINSE. After 30 minutes, discard the vinegar used to marinate the fish. Pour another 1/2 cup of vinegar to rinse the fish and let it sit for about 5 minutes before discarding the vinegar.
  3. SEASON. Add salt, AJI-NO-MOTO® Umami Seasoning, pepper and calamansi juice. Stir to combine.
  4. MIX. Add onion, ginger and green chilli. Stir to combine. Place in the refrigerator for at least 15 minutes.
  5. SERVE. Transfer on a serving platter. Serve and enjoy.

Cooking Tips

Make sure to use only fresh Tanigue when making Kilawin.

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ajinomoto cooking_time  Cooking Time: 0 minutes ajinomoto prep_time  Preparation: 60 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1/2 cup (160g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Reduced sodium by 37% Original seasoning/condiment: 1 1/2 tsps. (7.5g) Salt. Tanigue is a lean Protein source that helps in buidling our bodies.


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