Years ago when we used to live in Kabankalan, the MANUMBOK or Blue Marlin, coming from then the town of Sipalay, found its way into the just about every kitchen and dining table in our fair island, and soon the whole country. It was such a cheap fish then at P6.50/kilo. Now, it i8s a much coveted fish with a price range of P220-260/kilo. After a lot of experiments on how to cook this fish, Ihave retained what I call my 2-Way Blue Marlin. My dear tita Nana, would even make this succulent fish into tocino, using the prepared tocino mix you can buy in the supermarkets.

2 kilos blue marlin (sliced into ¾ inch slabs)
2 heads garlic (minced)
1/3 cup soy sauce; 1/3 cup calamansi; 1 bottle San Miguel beer pilsen
Salt & pepper (to taste)
2 heads garlic (sliced crosswise)
1 stick fresh butter (do not substitute)

PROCEDURE:
1.) Wash fish slices and drain. Rub with salt, pepper and garlic. Pour calamansi, soy sauce and beer. Arrange in a container as one layer only. Do not pile on top of one another. Cover with cling wrap and refrigerate for 2 to 3 hours. Turn over every now and then.

2.) Divide the blue marlin into two parts. Grill one part over very hot charcoal cover and try to serve this as soon as possible.

3.) Melt the butter in a “kalaha”. Fry quickly the sliced garlic. DO NOT overcook as this will become bitter. Set aside.

4.) Pan fry remaining half of marinated fish on the same butter one by one, as in cooking steak. Do not overcrowd and cook the fish all at the same time, as you will end up with a soupy fish dish. Once on a platter, scatter fried garlic on top of fish steaks and pour remaining butter drippings from pan all over.

TIPS:
Do not overcook the fish whether you are grilling or pan frying it. Probably 2-3 minutes on each side only.

- Either way, you can serve with newly cooked Thai jasmine rice.

- You can have a choice of garnishing the pan fried fish, with stir fried white onion ring ala carne frita.

Enjoy your 2 – Way Blue Marlin, and a big hug from the Red Hot Mama!!!