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.
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.
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
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: