Kinilaw na Tanigue

SARSAYA® Sweet and Sour Sauce


  • 1 cup (175g) Tanigue (Spanish Mackerel), fillet, cut into bite-size pieces
  • 2 Tbsps. (30ml) White vinegar
  • 2 Tbsps. (12g) Green onion, finely chopped
  • 1/2 Tbsp. (5g) Ginger, minced
  • 1/2 cup (50g) Red onion, minced
  • 1/4 cup (37.5g) Tomato, diced
  • 1 tsp. (5ml) SARSAYA® Sweet and Sour Sauce
  • 1 tsp. (2g) Siling labuyo, finely chopped
  • 1/2 tsp. (2.5g) Salt, coarse
  • 1/4 tsp. (0.6g) Black pepper, ground
  • 1 Tbsp. (15ml) Calamansi juice
  • 1 Tbsp. (15ml) Lemon juice
  • 2 cups (50g) Potato chips (optional)


  1. MIX. In a bowl, add tanigue and vinegar. Mix well then rinse fish.
  2. TOSS. In the same bowl, add green onion, ginger, onion, tomato, SARSAYA® Sweet and Sour Sauce, red chili, salt, and pepper. Toss well.
  3. MIX. Add in calamansi and lemon juice. Mix well then set aside for 5-10 minutes or until fish turns white.
  4. SERVE. Place kinilaw in a serving bowl. Serve with potato chips (optional).

Cooking Tips

Always use fresh fish when making kinilaw to prevent food-borne illnesses.

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ajinomoto cooking_time  Cooking Time: 0 minutes ajinomoto prep_time  Preparation: 20 minutes ajinomoto servings  Servings: 2 ajinomoto size  Serving size: 1/2 cup Kinilaw na Tanigue + 1 cup Potato chips (180g)

Products Used

SARSAYA® Sweet and Sour Sauce 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

Tanigue is a rich source of Protein with less fat content like other types of fish.


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