Archive for April 15th, 2011

Have you ever seen a stingray? Here in the Philippines, we simply call it Pagi. There are around 50 species of Stingray, five of which are endangered species according to Google.  Pagi is cooked just like your ordinary Adobo but it is best  cooked with coconut cream. Here’s a simple home recipe that you could use for this delicious delicacy.  It is not commonly served at our dining table but I tried cooking it for our dinner today.

This is how a fresh stingray from the wet market looks like. I just bought a kilo of it  and have it cleaned .

The flesh is soft and looks like your ordinary cut of  pork.

You will need the following to cook one kilo of  fresh Pagi.

1 1/2 cup coconut cream

1 kilo Pagi boiled and flaked

2 tbsp. vinegar

2 pcs. small onions, diced

Ginger, about 2 tbps., diced

Siling labuyo (pepper)

2 pcs. green pepper

1 head garlic, crushed

1/2 tsp. Annatto powder (Achuete)

salt to taste

Boil Pagi in water with a little salt until tender, flake it and set aside. Fry crushed garlic in a little oil until golden brown. You can use garlic press for this. Set aside half of the fried garlic for garnishing. Combine 5 cups of water, coconut cream and all the ingredients except the green pepper and the flaked fish. Let it boil until all the ingredients are mixed into the sauce or until the coconut cream thickens. Add the flaked fish last together with the green pepper.  Cook in low heat. Sprinkle with fried garlic before serving.

 Try it, it’s a yummy dish!


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