Oriental Marinated Tanigue Steaks

If there's no tanigue in the market, any white fish like dorado, swordfish or tuna will do.

Try this easy fish recipe. If there’s no tanigue in the market, any white fish like dorado, swordfish or tuna will do.

Oriental Marinated Tanigue Steaks

Jun Jun de Guzman
If there's no tanigue in the market, any white fish like dorado, swordfish or tuna will do.
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Cuisine Asian
Servings 3

Ingredients
  

Oriental Marinated Tanigue Steaks

  • 1 tablespoon ginger finely-grated
  • 2 tablespoons Garlic finely-chopped
  • 1/4 Cup green lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons chili garlic sauce
  • 2 tablespoons cilantro (wansoy)
  • 350 Grams tanigue (Spanish mackerel) (use tanigue steaks), around 3 pieces
  • 1 piece orange supremed
  • 1 piece celery julienned
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons lemon juice
  • Salt

Instructions
 

  • In a small work bowl, combine ginger, garlic, lime juice, chili garlic sauce and cilantro.
  • 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.
  • Refrigerate for 30 minutes to 1 hour. (Don’t marinate the fish too long as it may dry up.)
  • Preheat oven to 350 F, season fish with salt and pepper. Bake for 15 to 20 minutes.
  • 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.
Keyword Asian dish, fish recipe, Fish and Seafood, fish, fish steak, tanigue steak
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