Kinunot na Pagi

Flaked Stingray in Coconut Cream Sauce

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:

• Pagi or Stingray
• Coconut Cream
  
• Long Chili Peppers (Siling Pang-sigang)
  
• Thai Bird Chili (Siling Labuyo)
  
• Malunggay Leaves
  

IN THE PANTRY:

• Vinegar
• Onion
  
• Garlic
  
• Ginger
  
• Salt and Pepper
  
• Cooking Oil
  

INGREDIENTS

• 1/2 kilo Pagi or Stingray
  
  Boiling Liquid:
  
• 1 Thumb sized Ginger
  
• 3 cups Water
  
• 2 tablespoons Vinegar
  
  Soak:
  
• 3/4 cup Vinegar
  
  Cream sauce :
  
• 2 cups Coconut cream
  
• 1 piece Onion
  
• 4 cloves Garlic
  
• 1 Thumb sized Ginger
  
• 6 pieces Long Chili pepper(Siling Pang-sigang)
  
• 2 pieces Thai bird chili (Siling Labuyo)
  
• 1 bundle Malunggay leaves
  
• Salt and pepper to taste
  
  
• Cooking Oil for Sauteing
  

Kinunot na Pagi

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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