Kinilaw na Tanguigue

Category : International Cuisine

Author : Virgilio

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Date : 03/07/2003


750 gms tanguigue
50 gms onion, sliced
50 gms red bell pepper strips
50 gms finger pepper

1/2 tsp salt
1 cup vinegar
1/4 tsp black pepper


Debone fish and scrape out flesh from the skin. Wash fish in water. Marinate fish in vinegar, red bell pepper, onion, finger pepper, salt and pepper. Serve at once.

International Cuisine RECIPES
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