I have written about an excellent kinilaw na malasugui before, see post here, at a restaurant on stilts near the Tagbilaran, Bohol pier. Bohol is relatively close to Mindanao, so I was intrigued by the kinilaw we had at lunch last Sunday, apparently prepared the way it is done in Cagayan de Oro and possibly Camiguin, and which was quite different from the Boholano take on the dish… 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. This is one of the best kinilaws I have had in a while. Smooth or suave is the best way to describe it, not overly sour, a touch of richness from the coconut milk, the perfect amount of spice and yet the fish remained the star of the dish. Delicious.