The Homemaker’s Cookbook Recipe No. 42. “Zesty Delight: Kinilaw na Malasugi Recipe – Fresh Filipino Marlin Ceviche”
Kinilaw na Malasugi, a classic Filipino dish, is a delightful combination of fresh marlin fish marinated in a tangy blend of vinegar and citrus juices. This refreshing and vibrant dish is a popular choice for seafood enthusiasts and those who enjoy the bold flavors of Filipino cuisine. With its balance of acidity, crunch from vegetables, and tender fish, Kinilaw na Malasugi is a versatile dish that can be served as an appetizer or a main course. Let’s dive into the recipe and experience the zesty flavors of this traditional Filipino delicacy.
Prep Time: 25 minutes
Servings: 4
Nutritional Information (per serving, approximate):
- Calories: 250-300
- Protein: 30-35 grams
- Fat: 10-12 grams
- Carbohydrates: 10-12 grams
- Fiber: 2-3 grams
- Vitamin C: 40-50% of the Daily Value (DV)
- Vitamin A: 10-15% of the DV
- Iron: 10-15% of the DV
Ingredients:
- 500 grams fresh malasugi (marlin) fillets, deboned and cubed
- 1 cup vinegar (preferably cane or coconut vinegar)
- 2-3 lemons or calamansi (Filipino lime), juiced
- 1 medium red onion, finely chopped
- 2 medium tomatoes, diced
- 1 thumb-sized ginger, peeled and minced
- 1 red chili pepper, thinly sliced (optional for spice)
- 1/2 cup coconut milk (optional, for a creamy variation)
- Salt and pepper to taste
- Fresh cilantro or kinchay (Chinese parsley) for garnish
- Chopped cucumber or green mango (optional, for serving)
Instructions:
- Combine the vinegar, lemon or calamansi juice, ginger, and optional coconut milk in a large bowl. Mix well to make the marinade.
- Add the cubed malasugi fillets to the marinade, making sure they are fully submerged. Allow the fish to marinate for about 15-20 minutes. The citrus juice in the marinade will “cook” the fish, resulting in a ceviche-like texture.
- After marinating, drain the fish and discard the marinade. Transfer the fish to a clean bowl.
- Add the chopped red onion, diced tomatoes, and optional red chili pepper to the fish. Gently toss the ingredients together.
- Season the kinilaw with salt and pepper according to your taste. Adjust the amount of salt, pepper, or citrus juice as desired.
- Let the flavors meld together by refrigerating the kinilaw for at least 15 minutes before serving.
- Once chilled, garnish the kinilaw with fresh cilantro or kinchay.
- Serve the kinilaw na malasugi as an appetizer or a main course. You can also enjoy it with chopped cucumber or green mango on the side for added freshness.
Kinilaw is best enjoyed fresh and chilled. Consume it within a few hours of preparation for optimal taste and texture. In every bite of Kinilaw na Malasugi, you’ll experience the unique fusion of flavors that Filipino cuisine is known for. The tanginess of the vinegar and citrus, combined with the freshness of the fish and the crispness of the vegetables, creates a harmonious blend that tantalizes the taste buds. Whether you’re enjoying it at a family gathering, a special occasion, or simply as a flavorful treat, Kinilaw na Malasugi is a dish that celebrates the vibrant and diverse culinary heritage of the Philippines. So, gather your ingredients, embark on a culinary adventure, and savor the refreshing goodness of Kinilaw na Malasugi!
Please keep in mind that the times provided are estimates and can vary depending on individual cooking skills and kitchen equipment. Enjoy your Kinilaw na Malasugi!
