Recipe by : Ariel Jasa, Mandaluyong City, Philippines
Kinunot na Pagi is a Bicolano dish of flaked stingray fish or pagi cooked in a creamy coconut sauce. The term Kinunot is a Bicolano term for flaking or hinimay in Tagalog.
The stingray or pagi came in a 4" x 4" square fish meat when I bought it from the wet market, with the head and tail already removed.
Cooking the stingray was quite a challenge, I had to boil it first in water with a little vinegar and ginger to remove some of the funky(malansa) taste and smell.
After which, I drained and dumped the boiling liquid. Then I marinated it in vinegar to further neutralize the fishy taste.
It is a good tasting dish but if one doesn't know how to properly prepare the fish, the taste and smell could be repulsive and off-putting.
YOUR SHOPPING LIST:
IN THE PANTRY:
1 Boil the Pagi or Stingray fish in water, vinegar and a thumb size ginger.
2 Drain and flake the fish.
3 Soak the fish in vinegar for at least an hour, then rinse in water and discard the vinegar.
4 Saute the garlic, onion and ginger in oil, then add 1 cup coconut cream and 1/2 cup water. Bring to a boil.
5 Add the fish and simmer until the sauce slightly thickens, about 15 minutes.
6 Add the remaining coconut cream with the hot chili peppers and simmer until thick.
7 Stir in the malunggay leaves.
8 Serve with steamed white rice and enjoy!
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