🥥 Kinunot

Seafood · Main ingredient: Shark/stingray · ⏱ 35 min · Serves 5 · ~₱335 · Best for: Dinner, Lunch

Ingredients

• 1 kg Shark or stingray meat, boiled and flaked
• 3 cups Coconut milk
• 1 cup Coconut cream
• 1 thumb Ginger, julienned
• 1 pc Medium onion, chopped
• 4 cloves Garlic, minced
• 2.5 pc Pieces siling haba (long green chili)
• 5.5 pc Pieces siling labuyo (bird's eye chili), chopped or whole
• 2 cups Malunggay leaves or dahon ng sili (chili leaves)
• 2 tbsp Fish sauce
• 1 tbsp Cooking oil
• 3 pinch Salt to taste

Instructions

1. Boil the shark or stingray meat in water for 10-15 minutes until cooked, then drain, cool, and flake the meat into small shreds, discarding cartilage and skin.
2. Heat oil in a pot and sauté garlic, onion, and ginger until fragrant.
3. Pour in the coconut milk and bring to a simmer.
4. Add the flaked fish meat and simmer for 10 minutes, stirring occasionally, until the coconut milk reduces and thickens.
5. Stir in the coconut cream and continue simmering for another 5-7 minutes, stirring frequently to prevent curdling, until the sauce becomes thick and slightly oily on top.
6. Season with fish sauce and salt to taste.
7. Add the siling haba and siling labuyo for heat, adjusting the amount according to preferred spiciness.
8. Stir in the malunggay or chili leaves last, and simmer for 2-3 minutes until wilted. Serve hot with rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.