WATCH : How To Cook Kinunot na Isda ( Stingray in Coconut Milk) Ingredients

This seafood recipe is a keeper! This fish dish is popular in the Bicol region, where stringray is cooked in coconut milk with malunggay leaves, along with other vegetables and aromatics. 

Prep Time

10 mins 

Cooking Time

30 mins 

Ready In

40 mins 

Yield

3 to 4

Cuisine

Filipino

Cooking Method

Boil and Simmer

Kinunot na Isda ( Stingray in Coconut Milk) Ingredients

500 grams Stingray 

1 medium onion, sliced

4 cloves garlic, chopped, divided

4 pieces green finger chili (siling pangsigang)

2 pieces red chili pepper (siling labuyo)

1 cup malunggay leaves (moringa), leaves only

1/2 cup vinegar

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup water

1 press milk, from 1 coconut

How to Cook Kinunot na Isda (Flaked Fish in Coconut Milk)

In a medium-sized saucepan, bring the water to a boil. Boil the stingray and ginger for around 10 minutes. Let the stingray cool and set aside. 

Once the fish has cooled, remove the skin and crumble the meat into a bowl. Season with the vinegar, salt, pepper, and 2 cloves of the chopped garlic. 

In a separate saucepan over medium heat, combine the coconut milk and onion and stir for around 3 minutes. 

Drain the stingray and discard the vinegar mixture. Mix the stingray pieces into the cocomut milk mixture. Boil until it is almost dry, then add the malunggay leaves, green peppers, the first press of milk from 1 coconut, and the bird's eye chili. Boil this mixture until the liquid is reduced to half. Serve hot.