Kinilaw (Malasugui) - Cagayan de Oro Style

Ingredients:

tabon tabon
white vinegar (palm)
fresh malasugui (swordfish)
ginger
red onions
chilis
coconut milk
salt and pepper
limes (dayap)

Instructions:
First, scrape out about half of the pulp of half of a tabon-tabon fruit into some white vinegar. I would imagine that palm vinegar would be used in the province. Dissolve the tabon-tabon pulp and strain the mixture. Use the vinegar and tabon-tabon mixture to “wash” the bite size pieces of reef fresh malasugui or swordfish several times, straining the fish so that it gets a “vinegar rinse”, not sit in a vinegar bath for many minutes. Then add julienned pieces of ginger, sliced shallots of red onions, chilis, freshly squeezed coconut milk, salt and pepper, lots of native limes or dayap and adjust the balance of ingredients to your taste. Serve immediately.

Source: www.marketmanila.com