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.
- 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
- 1/2 thumb sized ginger, thinly sliced
- 3/4 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.