Kinunot na Pagi
AJI-GINISA® Flavor Seasoning MixIngredients
- 1/2 kilo (500g) Pagi o stingray
- 2 Tbsps. (30ml) Cooking oil
- 2 Tbsps. (20g) Ginger, minced
- 1/2 cup (50g) Onion, chopped
- 2 cups (500ml) Coconut milk
- 1/2 cup (120ml) Coconut cream
- 1 cup (20g) Malunggay leaves
- 1 pack (8g) AJI-GINISA® Flavor Seasoning Mix
- 1/4 tsp. (0.6g) Ground black pepper
Procedure
- PARBOIL & SHRED. In a pot of boiling water, boil pagi for a few minutes. Throw away the water then parboil one more time. Debone the fish then shred the meat. Set aside.
- STIR-FRY. In a pan, heat oil. Sauté ginger and onion until fragrant. Add pagi meat then stir-fry for 1 minute.
- SIMMER. Add coconut milk and simmer until most of the liquid has evaporated. Add coconut cream and malunggay leaves.
- SEASON. Add AJI-GINISA® and black pepper. Mix well and simmer for a few minutes.
- SERVE. Transfer to a bowl. Serve and enjoy.
Cooking Tips
You may add vinegar and ginger in parboiling the pagi to reduce the "fishy" or "malansa" taste. You may also add vinegar after adding coconut cream to increase shelf-life.
Cooking Time: 30 minutes
Preparation: 20 minutes
Servings:
5
Serving size: 3/4 cup (168g)
Products Used
AJINOMOTO Ginisa® Flavor Seasoning Mix
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Nutrition Facts
Calories per serving (kcal)
436.2
Carbohydrates (g)
7.9
Proteins (g)
18.5
Fat (g)
38.5
Dietary Fiber (g)
3.3
Calcium (mg)
273.3
Iron (mg)
3.2
Sodium (mg)
398.4
Good to Know Nutrition Facts
Pagi meat and its soft bones contain Calcium which is important in building strong bones.