Kinunot na Pagi

Ingredients:

1 kilo stingray/pagi
1 pc onion
1 stalk celery
1 pc bay leaf
1 tsp black peppercorns
3 tsp olive oil
125 gms onion ,chopped•1 tbsp garlic, minced
1 tbsp ginger, chopped
1 tbsp chili pepper, chopped
1 pack 7 gms Aji-Ginisa All-Purpose Seasoning Mix
125 ml vinegar
150 ml coconut cream
sea salt to taste

Cooking Procedure:

1. Clean the stingrays thoroughly and blanch in boiling water for one minute. When cool, remove skin and cut into quarters.
2. Bring 1.5 liters of water to the boil, add the whole onion, celery, bay leaf and peppercorns and boil for 3 mins.
3. Add the quartered fish and simmer for at least another 3 mins.
4. Remove fish, scrape off meat with a spoon and set aside.
5. Heat the oil in a pan and sauté the garlic for 2 mins.
6. Add the chopped onion ginger, chili pepper and vinegar.
7. Simmer for 10 mins. Add the stingray meat and cook further for 2 mins.
8. Add Aji-Ginisa. Adjust seasoning to taste and add the coconut cream.
9. Bring to a boil and remove from heat.
10. Transfer to a serving dish