Kinilaw na Malasugi


Kinilaw na Malasugi Recipe
Kinilaw na Malasugi, one dish that I always love is Kinilaw na Isda. When ever I find fresh fish, the first thing that will register in my mind is my craving for kinilaw. When I saw the blue marlin steak at the fish section of Woolworths I thought today I have to make kinilaw, blue marlin is not usually available I was lucky to get the change. I just bought a couple of slices only since they are not cheap.

Kinilaw na Blue Marlin

Kinilaw is actually an appetiser but I could eat it with hot rice. Because the fish was so fresh I just wash them with vinegar, I don’t like squishing my fish kinilaw, let the vinegar cook the fish for a few minutes then drain the vinegar.

Kinilaw na Malasugi

Then I add the uasual kinilaw ingredients. Here is the recipe of my Kinilaw na Malasugi.

Ingredients:

1/2 kilo blue marlin, cut into cubes
1 thumb size ginger, finely chopped
1 medium size onion, finely chopped
1/4 cup lemon or kalamansi juice
1-2 pcs. red/green chili, sliced
1 cup vinegar
salt

Method:
Kinilaw na Malasugi - Method

To prepare put the fish cube in a big bowl mix in the vinegar and let the vinegar cook the fish for 3 to 5 minutes, drain the vinegar do not squeeze just lightly press to drain off excess vinegar. Add all the other ingredients and toss mix. Season with salt to taste. Serve immediately or chill in refrigerator before serving.

See related Kinilaw recipes; 

Kinilaw na Tanguige, KiIlawin Tanguige 
Kinilaw na Maya Maya 
Kinilaw na Bangus 
Kinilaw na Tuna with Tabon Tabon 
Kinilaw na Tanguigue sa Strawberry 
Kinilaw na Blue Marlin with Green Tomatoes
Kinilaw na Pusit
Kinilaw na Dilis
Kinilaw na Tanguigue na may Kamatis
Kinilaw na Tanguige
Kinilaw na Pusit (Cuttlefish)

Kinilaw na Talaba 
Ensaladang Guso, Kinilaw na Guso 
Kinilaw na Lato 
Jumping Salad, Fresh Water Shrimp Salad 

Comments

  1. AnonymousJanuary 23, 2011 at 10:03 PM

    kenneth
    its nice....

    ReplyDelete
  2. ut-manJanuary 31, 2011 at 4:45 AM

    Thanks kenneth

    ReplyDelete
  3. NonoyJune 25, 2011 at 9:06 AM

    This is really the best Kinilaw for me, even better than the Tuna Kinilaw. Not because it's more expensive than tuna but the Malasugi meat is more juicy and tasty than the tuna.

    To me the best preparation for this is not to soak it with vinegar: slice the meat very thinly, separated from a dipping sauce or sawsawan. Then eat the meat using chopsticks as you dip in the sauce. The malasugi meat must be chilled or bit frozen before serving.

    The sauce is composed of Kikkoman, calamansi, garlic, white onions, ginger, dried dill, dried oregano, ground pepper, and Wasabi.

    Well, this is just my own style, not the traditional way, but it's good; i like it. :-)

    ReplyDelete
  4. ut-manJune 25, 2011 at 9:41 AM

    Hi Nonoy, thanks for sharing, it sound good, must try! :)

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plant...
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor...
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s...
Read more