Ginataang Pagi
Ginataang Pagi
Try this quick and easy sting ray in coconut milk recipe by Bruce Lim from Tablescapes.
  • Technique Simmer
  • Preparation Time 15 minutes
  • Cooking Time 15 minutes
  • Yield 8 servings
  • 1 kilogram Pagi (Stingray)
  • 1 medium size Ginger
  • 1 Onion
  • 6 cloves Garlic
  • ½ cup Water
  • ¼ cup Vinegar
  • ¼ cup Soy sauce
  • 1 teaspoon Garlic powder
  • 1 teaspoon Salt
  • 1 teaspoon cracked Pepper
  • Fish sauce
  • 2 Chilli Labuyo (Bird's eye chilli)
  • 6 Chilli leaves
  • 3 Sword Chilli
  • 1 cup Coconut cream
  1. Cut pagi into medium size and boil it in ginger water to remove the stinks and the stickiness of this fish. After boiling, wash it one more time to get all the dirty water and drain
  2. In a pan, sauté garlic, onion, ginger and add pagi. Mix it then add water, soy sauce and vinegar
  3. Season it with garlic powder, salt, cracked pepper and fish sauce. You can also add chilli labuyo, chilli leaves and sword chilli and the secret of this dish is the coconut cream, pour it over and simmer. You have to wait another 5 minutes to taste it

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