Yesterday, we had our twice a month visit to the wet market. Sometimes I let Josef choose which kind of fish to buy. Usually, he likes milkfish (our local bangus) which could be cooked grilled, sinigang, daing, relleno or even as main ingredient in spring rolls. When he saw a small pagi being cleaned and sliced by our favorite vendor, he requested that we buy a kilo and cook it in coconut cream with lots of chili, his favorite. You have to boil it first with ginger, onions and a little salt then dice it when it is cooked. We discard the water when it is done.
I’ve never been good at taking photos of food but this is how it looks, a yummy dish of pagi sa gata. I have a recipe of this in an earlier post. All you need would be lots of chilis, diced onion and ginger, salt to taste and fresh coconut cream.
Pagi is I think is stingray in English.