Cook Like a Chamorro: Tiao Kelaguen recipe
Cooked without heat, kelaguen is a signature dish of Chamorro cuisine that uses a combination of lemon juice, salt, and hot peppers to “cook” chopped fish, seafood, or meat.
Chicken kelaguen is the most common variety of kelaguen and is a staple at fiestas, in restaurants, and is even sold as a snack in convenience stores.
In this video, Proa Restaurant Chef de Cuisine Ryan Chiguina shows us how to Cook Like a Chamorro and prepare tiao (juvenile goatfish) kelaguen using simple, fresh ingredients.
- 1/2 yellow onion, diced
- 1/2 cup grated fresh coconut
- 2 stalks green onion, chopped
- 1/2 cup fresh lemon juice
- 1/2 teaspoon lemon power
- 3 lbs tiao (juvenile goatfish) Tiao can be substituted with ahi tuna, mackerel, salmon, or shrimp
- 2 hot peppers, chopped salt to taste
- Debone the tiao by first pulling the head from the body. Next, starting from the belly, pull the bone away from the body.
- Rinse the fish in water to clean.
- Chop the tiao and combine with all other ingredients.
- Keep chilled and serve with flour or corn titiyas.
About Proa Restaurant
With locations in Tumon and Hagåtña, Proa Restaurant and Patisserie welcomes guests to enjoy a memorable ‘Hafa Adai’ dining experience through its hand crafted Pacific-rim styled menu and fresh made-to-order daily specials served with local hospitality and flair.
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