Kinunot na Pagi Recipe

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“Kinunot” that’s what I heard they call it in Bicol. It’s a vegetable and fish combo of malunggay and shredded stingray or pating with coconut milk. And you’ll love it with extra chilis for a kick of spice.


  • 1 Kilo stingray (Pagi)
  • 2-3 bundle of moringa leaves (malunggay)
  • 3-4 Cups coconut milk
  • 1/4 Cup vinegar
  • 1 Onion, chopped
  • 2 Cloves of garlic, crushed


  1. Blanch stingray in boiling water for 2-3 minute, or until tender and just cooked.
  2. Remove from pot drain to cool down. Flake the meat, set aside.
  3. In a saucepan, put coconut milk, garlic and onions.
  4. Boil and simmer stirring constantly to avoid the milk from curdling .
  5. Add the flaked stingray, vinegar and simmer for another 3-5 minutes.
  6. Add chilli, season with salt and pepper to taste. Simmer for 2 minutes and add malunggay.
  7. Cook for another 3-6 minutes or until the liquid turns to creamy texture.

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