Ginataang Pagi, Stingray in Coconut Milk

Ginataang Pagi, Stingray in Coconut Milk
Ginataang Pagi, Stingray in Coconut Milk. This is an alternative to the popular stingray in coconut milk recipe Kinunot na Pagi. My version of ginataang na pagi is similar to the cooking method of ginataang hito. While kinunot na pagi is made up of shredded stingray meat and moringa leaves, my ginataang pagi is made up of stingray cut into serving pieces with turmeric powder which gives the dish a yellow tint. 

Stingray in Coconut Milk

Stingrays are usually cheap at this part of the world for the reason that it is not as popular compared to other Asian countries like the Philippines. However they do not come every day on the fish market, they are not even sold in supermarkets here. Other than that stingrays are really great dish if prepared and cooked properly. 

See other Ginataang Squid and Octopus recipes
Ginataang Pugita, Baby Octopus in Coconut Milk
Ginataang Pusit, Squid in Coconut Milk
Ginataang Pusit at Baboy

Here is the recipe of my Ginataang Pagi, Stingray in Coconut Milk.

Ingredients:

1/2 kilo pagi, stingray wings about 2 pcs.
1/2 head garlic, chopped
1 thumb size ginger cut into thin slices
1/4 cup vinegar
1 medium size onion, quartered
1 tbsp. cracked black pepper
1 can coconut milk cream
2-3 red and green long chilli
2-3 pcs. bay leaf
1 stalk lemongrass, trimmed, crushed
1/2 tsp. turmeric powder
cooking oil
salt

Cooking procedure:
Ginataang Pagi - Coconut Milk

Rub the stingray skins with salt. Wash fish thoroughly drain and cut into serving pieces. In a sauce pan put garlic, onion and ginger at the bottom. Add in the stingray and add about 1 cup of water, half of the coconut cream, vinegar, bay leaf, lemongrass and black pepper. Season with salt to taste. Cover and simmer in a medium heat for 10 to 15 minutes, add remaining coconut cream, chili and turmeric powder, and simmer for another 10 to 15 minutes or until liquid is reduce to thick consistency but not dry. Serve hot with a lot of rice.

See other related ginataan isda recipe:

Comments

  1. cusineraDecember 10, 2011 at 9:57 AM

    Wow...looks really good, never tasted stingray yet=) Pero mukhang masarap sa bagong lutong kain!

    ReplyDelete
  2. ut-manDecember 31, 2011 at 5:57 AM

    Hi cusinera,
    masarap talaga lalo na pag medyo maanghang...

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plant...
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor...
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s...
Read more