Comments on: Kinilaw na Malasugui, Cagayan de Oro Style…

by: vebs

Sun, 15 Jun 2008 05:40:37 +0000

I LOVE KINILAW!!!

by: erbie

Tue, 26 Feb 2008 22:58:32 +0000

@Maria

I surfed the net for an attempt to answer your query.Forgive me if this is unsolicited or so..This is the best answer i could find.I googled for cod cerviche as to find something that falls near the kinilaw for kinilaw recipe. The link and the recipe appears below.Happy cooking and God bless..

Ceviche Recipe for Cod/Haddock

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The acid in the citrus juice actually “cooks” the fish so no heat is necessary. Plan ahead to marinate overnight

INGREDIENTS:

1 pound cod and/or haddock diced in 1/2-inch cubes
1/2 cup fresh lemon juice
1 cup fresh lime juice
1 teaspoon salt, divided use
1/2 teaspoon dried italian seasoning
.
1/4 cup tablespoon olive oil
1/4 teaspoon white pepper
1/4 teaspoon ground cumin
1 medium tomato finely diced
1/2 medium sweet onion finely diced
1 teaspoon white wine vinegar
1 cup cooked frozen tiny salad shrimp, thawed
1 fresh jalapeno pepper, seeded, deveined, and finely minced (wear gloves)
3 tablespoon finely chopped fresh cilantro

PREPARATION:
Combine fish, 1/4 cup lemon juice, 1/2 cup lime juice, salt and oregano. Marinate in refrigerator for 2 hours.

Drain juice completely.

Combine remaining 1/4-cup lemon juice, 1/2-cup lime juice, olive oil, white pepper, cumin, tomato, onion, vinegar, shrimp, jalapeno and cilantro. Stir well. Pour into a large zip-top bag, squeeze out all the air and seal. Refrigerate 8 hours or overnight.

Serve with tortilla chips or cut up pita bread

http://www.nbssportfishing.com/vBforum/f41/ceviche-recipe-cod-haddock-3549/

by: mike

Tue, 05 Feb 2008 18:11:33 +0000

this is really really good! i’ll add this to my compilation! thanks!

by: Maria

Sun, 03 Feb 2008 17:10:46 +0000

Hmm, thank you, will look more into that, but seems like I might have to abandon the kinilaw idea, since we do most of our shopping in supermarkets. Haven’t really visited independent fish mongers here, except for the stalls at the Borough Market, where the seafood seems fresh, but might not be hours-fresh. Oh, and my uncle, whose kinilaw (or should I say, binakhaw) is pretty good, makes his with evaporated milk when there’s no coconut milk, with crushed chicharon and green tomatoes. I think this might be a Dumaguete/Negros oriental thing.

by: Marketman

Sun, 03 Feb 2008 10:17:56 +0000

Maria, sorry, I don’t know if cod or haddock would work. Tanguigue is Spanish Mackerel, and as such, may have a close relative in Europe. Malasugi, used the kinilaw above, is swordfish, but I understand that some types of swordfish have a parasite that lives in the meat of the fish… and as such, wouldn’t make the best kinilaw… not sure if that includes swordfish from cooler seas such as those near you. Ultimately, the fish must be firmer and probably oiler, but most important of all, it must be INCREDIBLY fresh, say, a few hours since its demise. I only make kinilaw if I know the fish was still alive within a few hours of eating the dish.

On ingredients substitutes, I haven’t really addressed it in a single post, though I sometimes respond to reader’s questions for potential substitutes…