Inihaw na Buntot ng Malasugi

Inihaw na Buntot ng Malasugi
Inihaw na buntot ng malasugi. Bluemarlin is a tasty fish for the reason that they are very active fish. Their meat is firm fleshy with fatty skin that is really delicious. The tail portion is made tastier from all those muscles where they are more concentrated. I have ask the fishmonger to slice the meatier part on the tail and reserve the tail end as I am plan to cook a soup out of it. There is no special grilling method I just marinate the fish fillet with soy sauce and kalamansi, added little 7 Up to give a little sweetness that will also add gloss to the grilled fish. You can grill the fish steak on charcoal grill or grilling plates. Enjoy!


Buntot ng Malasugi - Marinate

1 kilo large size malasugi, bluemarlin tail
1/4 cup kalamansi juice
1/2 cup soy sauce
1/4 cup sprite or 7up
coarsely crushed peppercorns

Cooking procedure:

Inihaw na Buntot ng Malasugi - Cooking Procedure

Ask the fishmonger to slice the bluemarlin crosswise. Marinate the fish in a mixture soy sauce, sprite or 7up, kalamansi juice and some cracked peppercorns for 5 to 10 minutes before grilling. Drain marinade from the fish and keep aside marinade. Grill fish in a hot plate 3 to 5 minutes on each side at medium heat. Baste fish with the marinade in between. Serve with your favourite dipping mixture.


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