RAPPLER RECIPES: Pan-Fried Tanigue with Tomato and Corn Salsa


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RAPPLER RECIPES: Pan-Fried Tanigue with Tomato and Corn Salsa
A fresh new take on a staple weeknight dish

You’re going to want to make this part of your weekday meal rotation. This pan-fried tanigue packs a lot of flavor with very little effort




  • 2 (150-gram) Tanigue steaks

  • juice of ½ lime (or lemon)

  • 3 cloves garlic

  • 2 tablespoons olive oil

  • Salt and pepper to season

  • Canola oil, for pan-frying


  • ½ cup canned corn kernels

  • 5 small tomatoes, diced

  • 1 small red onion, diced

  • Juice of ½ lime (or lemon)

  • Salt and pepper to season

  • 1 tablespoon chopped cilantro (or according to taste)


  1. Prepare salsa: Combine corn kernels, tomatoes, and onion in a bowl.  

  2. Add lime juice; season with salt and pepper. Add cilantro, mix well, then set aside.

  3. Season tanigue steaks with lime juice, salt, pepper, garlic, and olive oil.

  4. Pan-fry fish on preheated, oiled pan for 7 to 8 minutes,

  5. Flip once.

  6. Set aside to rest.

  7. Top fish with salsa before serving.


Shot exclusively for Rappler at Viking Range Philippines in Westgate, Commerce Avenue cor Filinvest Avenue, Ayala Alabang


– Rappler.com

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