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Posts Tagged ‘Ginataang Pagi’


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.

Pagi sa Gata

Pagi sa Gata

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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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