Entree: Philippines – Bicol – Kinunot na Pagi (Stingray in coconut milk)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) stingray (pagi) meat or wings, skinned and cut into 1–2 in (2.5–5 cm) pieces
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, sliced (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 9 g)
- 1 thumb‑size piece ginger, julienned (about 1 tbsp / 10 g)
- 4–6 siling labuyo (bird’s eye chilies), whole or chopped (adjust to heat preference)
- 2 medium tomatoes, chopped (about 1 cup / 150 g)
- 2 tbsp (30 g) bagoong alamang (fermented shrimp paste) or 1–2 tbsp (15–30 ml) fish sauce, to taste
- 1 cup (240 ml) coconut cream
- 1 cup (240 ml) coconut milk
- 4–6 taro leaves (dahon ng gabi), cleaned and chopped, or 2 cups (60 g) spinach or other sturdy greens
- Salt and freshly ground black pepper, to taste
- 1 tbsp (15 ml) calamansi or lime juice (optional)
- Steamed white rice, for serving

Instructions

1. Heat oil in a deep skillet or wok over medium heat. Sauté the onion until soft, about 4–5 minutes, then add garlic and ginger and sauté 1–2 minutes until aromatic.
2. Add the chopped tomatoes, siling labuyo, and bagoong alamang (or fish sauce). Cook, stirring, until the tomatoes break down and the shrimp paste is fragrant, about 3–4 minutes.
3. Add the stingray pieces to the pan and toss gently to coat with the aromatics. Cook 2–3 minutes to start firming the fish.
4. Pour in the coconut cream and coconut milk; stir gently to combine. Bring to a gentle simmer, cover, and cook 12–15 minutes, turning the pieces once, until stingray is cooked through and the sauce has slightly thickened. Taste and adjust seasoning with salt or additional fish sauce.
5. Stir in the taro leaves (or spinach) and simmer another 2–3 minutes until the leaves are tender and incorporated into the sauce. If using taro leaves, ensure they are fully cooked and soft.
6. Finish with calamansi or lime juice if using and a final grind of black pepper. Serve hot with steamed white rice.