The narrow-barred Spanish mackerel (Scomberomorus commerson) is a mackerel of the Scombridae family found in a wide-ranging area centering in Southeast Asia, but as far west as the east coast of Africa and from the Middle East and along the northern coastal areas of the Indian Ocean, and as far east as the South West Pacific Ocean. –source: wikipedia
- 1 kg skinned fresh Tanigue or sea bass, must be cubed into bite size pieces
- 1 cup of kakang gata (coconut cream)
- 2 tablespoons finely minced garlic
- 1 cup white vinegar
- 6 tablespoons lime juice
- 5 diced tomatoes
- 1 cup finely minced onion
- 3 tablespoons finely minced ginger root
- 1/4 cup spring onion, minced
- 3 pcs red and green chili peppers
- salt and pepper to taste
- Wash the fresh Tanigue or sea bass fillets and remove any remaining skin and bones. Cut into one-inch cubes.
- Place in a bowl and sprinkle with salt and pepper. Mix well.
- Pour in the vinegar and mix well. Marinate fish in vinegar for at least 40 minutes to 2 hours in the refrigerator.
- Drain the fish and mix well with lime juice and all other ingredients.
- Then chill for another 20 minutes.
- Pour in the coconut cream, mix well and serve cold.
Credits to: pinoyrecipe.net