Guinataang Pagi (Flaked Stingray in Coconut Milk)
Prep time
Cook time
Total time
Serves: 5-6
  • 800g Stingray, Skinned, deboned and cubed
  • 500 ml of coconut milk
  • 2 large red capsicums, chopped and seeded
  • 5 finger chillies, chopped with seeds
  • 5 cloves garlic, minced
  • 1 large onions, finely chopped
  • 1 thumb sized ginger, finely chopped
  • freshly ground black pepper
  • 2 tbsp olive oil
  • fish sauce
  • salt
  1. In a pot place stingrays and pour water until it barely covers everything, add 1 tsp of salt.  Bring this to a boil and cook for 15 minutes.
  2. Using a colander, drain the stingrays.  Set aside and let it cool.
  3. Once cooled down, flake the stingrays.  It will be easy as stingrays flake easily.
  4. Now on a wok, add 2 tbsp of olive oil and saute onions until soft and cooked.
  5. Add garlic, ginger and chillies stir fry until fragrant.
  6. Add the coconut milk, bring to a boil then add the flaked stingrays, make sure that the coconut milk is evenly mixed with the fish flakes.
  7. Add the red capsicums, cover then simmer for 7 minutes.
  8. Season with fish sauce and freshly ground black pepper.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at