Stingray Express Recipe (Kinunot)

Stingray has intrigued me a lot in the past years. Many people said that it tastes like shark, while others say it tastes like scallops.

Some says, having stingray is not worth of catching it because it has less meat. Otherwise, it is more of cartilage that made it so chewy. My family don't eat it, I am just adventurous to try it.

Upon checking about it, this exotic food is a good source of Omega-3 and some vitamin D, however, it has minimal amount of mercury which means, it shouldn't be consume in many quantity.

So let's stop talking and let's start cooking this exotic fish!

Ingredients you will need:

1/2 kilo stingray meat

1/cup of vinegar

1 laurel leaf

2 cups of cocomilk

2 tablespoon of tumeric

2 tablespoon curry powder

1 inch of ginger sliced

1 inch of ginger finely diced

1 small white onion julienne

1 small red onion finely diced

5 cloves of garlic minced

2 cloves of garlic minced

1 cup of water

1 red chili

1 green chili

***alternatively you can use toasted red chili powder.

2 tablespoon fish sauce

4 pinch of pepper or as much as you like.

Cleaning the Stingray:

Thoroughly wash it with water, and rub some salt on its skin until you feel the skin smoothened and wash it again thoroughly with water.

Preparing stingray meat:

1. In a pot, place in the stingray meat.

2. Pour in your vinegar

3. Add some water until the meat submerged.

4. Place in your laurel, 5 cloves of garlic mince, 1 inch ginger sliced, and white onion.

5. Place on your stove and heat it to low medium heat.

6. Let it simmer for 8 minutes.

7. After 8 minutes separate the meat in different bowl and discard the broth.

Cooking the stingray meat:

1. Place 2 tablespoon of oil in your pot.

2. Sautee onion, garlic, and ginger.

3. Add in the meat and mix well.

4. Place in 2 tablespoon of fish sauce, mix and make sure to coat the meat with the fish sauce. It will make the meat tastier.

5. Pour in your 1 cup of water, cover, and let it boil for 2 minutes.

6. After couple of minutes, add in your coconut milk, your tumeric powder, and curry powder, chili powder or the green and red chili.

7. Mix it well, cover and occasionally stir so that the coconut milk will not burnt.

8. Cook the stingray meat for 15 minutes.

9. After 15 minutes it's ready to be served. Make sure to serve it with hot rice!

Let me know if you cook this dish by posting it to your social media and tagging @liveloveandhope_ in instagram and @liveloveandhope at facebook. You may use #liveloveandhope too for us to see your post!