Kinunot na Malasugi

Method

1. Poach or steam the marlin only until just cooked, then cool until safe to handle. Remove the skin, bones, and dark bloodline.
2. Flake the fish into medium strands rather than a fine paste so it remains distinct in the coconut sauce.
3. Simmer the coconut milk with onion, garlic, ginger, and fish sauce over medium-low heat until aromatic.
4. Add the flaked marlin and fold gently so the strands absorb the seasoning without breaking down.
5. Add the chilies and simmer uncovered until the sauce becomes creamy and lightly reduced.
6. Stir in the coconut cream and greens, then cook only until the greens wilt.
7. Brighten the malasugi kinunot with calamansi, adjust the salt and chile, and stop cooking while the coconut sauce is still creamy rather than oily.
8. Rest for 5 minutes and serve with rice.