Kinunot na pagi is a Bicolano dish made with flaked ray meat cooked with coconut cream, chili, and moringa leaf.

It is normally made with stingray or similar rays found locally in the seas around the Bicol region, where ray is called pagi. Skate or shark meat would also work well. Another variation is fish kinunot(kinunot na isda).

Boil the cleaned and gutted whole ray or just part of the wing until the meat is tender. Then flake the meat until evenly shredded. Cook and combine everything, and serve with rice.

Recipe

Ingredients

• 1 lb ray(pagi) wing, cleaned
• 3 inch ginger, sliced
• 1/4-1/2 cup palm vinegar or other vinegar
• 2-4 clove garlic
• 1-2 shallot
• 2 cup coconut cream
• 1 tsp salt
• 1 tsp pepper, ground
• 2 labuyo chili(siling labuyo) or bird eye chili, chopped
• 2 long chili(siling haba) [substitute bird eye chili, halved lengthwise and seeded]
• 2 cup moringa(malunggay) leaf

Method

• boil ray, ginger until soft, about 10 minutes
• drain and discard ginger
• let cool
• flake meat and discard unwanted skin and cartilage
• add vinegar
• marinate 10 minutes
• saute garlic, shallot until lightly browned
• add 1 cup coconut cream
• simmer until thickened, about 5-10 minutes
• add ray, marinade, salt, pepper, labuyo chili, long chili, moringa leaf
• simmer 5 minutes
• add 1 cup coconut cream
• simmer until thickened, about 5-10 minutes
• serve