If there’s no tanigue in the market, any white fish like dorado, swordfish or tuna will do.
Serves 2 to 3 Prep Time 45 minutes to 1 hour Baking Time 15 to 20 minutes
1 tablespoon finely grated ginger
2 tablespoons finely chopped garlic
1/4 cup green lemon juice
1 teaspoon lemon zest
2 teaspoons chili garlic sauce
2 tablespoons minced cilantro
350 grams tanigue steaks (around 3 pieces)
For the Celery Orange Salsa
1 piece orange, supremed
1 piece celery stalk, julienned
2 tablespoons olive oil
1 1/2 teaspoons lemon juice
salt and ground pepper
1 In a small work bowl, combine ginger, garlic, lime juice, chili garlic sauce and cilantro.
2 Place the tanigue steaks in a shallow pan and pour marinade over the steaks. Flip the tanigue over to ensure that both sides get coated.
3 Refrigerate for 30 minutes to 1 hour. (Don’t marinate the fish too long as it may dry up.)
4 Preheat oven to 350 F, season fish with salt and pepper. Bake for 15 to 20 minutes.
5 Make the celery orange salse: Mix all ingredients. Chill or refrigerate. Serve with tanigue steaks.
Cooking tip Don’t overcook the fish. Make sure to dip a knife at the center of the fish steak, when it’s lukewarm, it’s just the right temperature to remove from heat. Residual heat will further cook it.
Photography by Toto Labrador | Food Styling by Jun Jun de Guzman | Prop Styling by Issa Villar
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