Kinunot or Kinunot na is a Filipino dish from the Bicol province made with flaked stingray, moringa leaves and chillies cooked in a spiced coconut cream sauce. Kinunot na Pagi means flaked in Bicolano and pagi means stingray.
My grandmother and mom are from Bicol and dishes like this are cooked in our household on a regular basis, from a province where coconut, chillies and seafood is abundant most of Bicol’s cuisine is based on this ingredients. Though the most popular fish used in this dish are stingrays, sharks is also an alternative.
It’s a simple dish to make it’s just hard to find the ingredient especially when you live outside of the Philippines where this fish is not a staple luckily in places where we lived it’s quite popular like in Malaysia even here in New Zealand where once in a while they are sold on Asian groceries.
- 500 g pagi (sting ray) or lemon fish (shark), cubed
- 400 ml can coconut milk
- 200 ml coconut cream
- 1 cup malunggay or baby spinach
- 1 white sized onion, finely chopped
- 6 cloves garlic, minced
- ½ thumb sized ginger, thinly sliced
- ¾ cup vinegar
- 6 pcs green chillies
- 2 pcs birds eye chillies, finely chopped
- fish sauce
- freshly ground black pepper
- In a pot add boiling water, salt, sting ray / shark and ginger then boil for 10 minutes or until fish can be flaked easily. Remove from pot, drain then place in a plate to cool it down. Once it’s cold enough to handle flake the fish then set aside.
- Place flaked fish in a bowl then combine it with vinegar and freshly ground black pepper, set it aside and let it marinate for an hour. After marinating drain using a colander.
- In a wok add a small amount of oil then sauté garlic and onion, add the coconut milk and birds eye chillies bring to a boil then simmer in high for 5-10 minutes or until the coconut milk is reduced becomes shiny or oily (it will start rendering oil when reduced).
- Add the flaked fish and malynggay then cook in medium until it’s almost dry, this will take 5 to 10 minutes.
- Add the coconut cream, green chillies and season with fish sauce then mix it well and simmer for 5 more minutes in low heat.
- Remove from the wok then serve.