Kinunot is a delicacy in the Bicol Region. It is very seasonal, depending on the availability of stingray in the region. Stingray is a regulated animal and there are only a few places where this fish is available.
To cook:
Parboil the stingray to soften the skin. Drain and remove the scales. Once cleaned, flake the fish to bite-size pieces.
In a wok or deep pan, crush garlic, pepper and ginger. Add in the flaked fish and coconut milk. Cook in medium heat, continuously stirring to avoid curdling of the coconut milk. When the coconut has completely boiled, season with salt. Boil until only a small amount of liquid is left, add in the prepared moringa (malunggay/kalunggay) leaves. Let boil for a minute and stir to even out the cooking of the leaves.
To cook:
Parboil the stingray to soften the skin. Drain and remove the scales. Once cleaned, flake the fish to bite-size pieces.
In a wok or deep pan, crush garlic, pepper and ginger. Add in the flaked fish and coconut milk. Cook in medium heat, continuously stirring to avoid curdling of the coconut milk. When the coconut has completely boiled, season with salt. Boil until only a small amount of liquid is left, add in the prepared moringa (malunggay/kalunggay) leaves. Let boil for a minute and stir to even out the cooking of the leaves.
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