Ginataang Pagi

Ingredients for Ginataang Pagi

• 800 g stingray, skinned, deboned, and cubed
• 500 ml coconut milk
• 2 large red capsicums, chopped and seeded
• 5 finger chilies, chopped with seeds
• 5 garlic cloves, minced
• 1 large onion, finely chopped
• 1 thumb-sized ginger, finely chopped
• Freshly ground black pepper, to taste
• 2 tbsp olive oil
• Fish sauce, to taste
• Salt, to taste

How to cook Ginataang Pagi

1. 1.Put stingray in a pot, cover it just barely with water, add 1 tsp salt, and boil 15 minutes.
2. 2.Drain stingray, cool it, then flake the fish.
3. 3.Heat olive oil in a wok over medium heat. Sauté onion until soft, then stir-fry garlic, ginger, and finger chilies until fragrant.
4. 4.Add coconut milk and bring to a boil. Fold in flaked stingray until evenly mixed.
5. 5.Add red capsicums, cover, and simmer 7 minutes. Season with fish sauce and black pepper before serving.