Kinunot

Ingredients for Kinunot

• 500 g pagi (stingray) or lemon fish (shark), cubed
• 400 ml coconut milk
• 200 ml coconut cream
• 1 cup malunggay or baby spinach
• 1 white onion, finely chopped
• 6 cloves garlic, minced
• 1/2 thumb ginger, thinly sliced
• 3/4 cup vinegar
• 6 green chilies
• 2 bird's-eye chilies, finely chopped
• Fish sauce, to taste
• Freshly ground black pepper, to taste
• Salt, to taste
• Oil, for cooking

How to cook Kinunot

1. 1.Boil fish with ginger and salt for 10 minutes until it flakes easily. Drain, cool, and flake.
2. 2.Toss flaked fish with vinegar and pepper. Marinate 1 hour, then drain well.
3. 3.Sauté garlic and onion in a little oil. Add coconut milk and bird's-eye chilies; boil and simmer 5 to 10 minutes until shiny and reduced.
4. 4.Add flaked fish and malunggay; cook over medium heat 5 to 10 minutes until almost dry.
5. 5.Stir in coconut cream, green chilies, and fish sauce. Simmer over low heat for 5 minutes, then serve.