As I write this, I’m in a bit of a hurry since in a couple of hours, we’ll be leaving the hustle and bustle of the city of Manila to go to Bicol, which is John’s hometown. This is just my second time to go to his province and I am excited as ever! We’ll be staying there for eleven long and hopefully stress-free days to just unwind and celebrate our well-deserved vacation.
Anyway, for this weekend, John prepared Kinunot. Kinunot is the Bicol term for kinamay in Filipino and flaked in English. This dish originated in Bicol and has been one of my favorites since I landed my feet (and taste buds) in there. See? We are just so excited for our upcoming trip that we prepared a Bicol dish in advance.
Be fooled not, though! I know that this looks so much like our Gising-Gising meal but this one is a fish dish with coconut milk and spinach stalks. Truly yummy! The kind that leaves you a sumptuous after taste. Give it a try! 🙂
- 1 kg Sting Ray Meat/Shark Meat
- 2 inches Ginger, peeled and julienned
- 1 cup Water Spinach stalks, chopped (you can also use Malunggay leaves)
- 1/2 cup Vinegar
- 5 cloves Garlic, peeled and minced
- 1 medium Onion, peeled and chopped
- 2 tbsp. Fish Sauce
- 2 cans Coconut Cream/Milk
- Salt and pepper to taste
- Boil Sting Ray meat with half the prepared ginger and half the garlic for about 15 mins or until flesh separates from bones easily. Flake flesh from bones once cooled. Set aside.
- In a pan over medium heat, saute ginger until brown. Add garlic and onion. Stir until garlic is brown.
- Add in flaked meat from step 1. Add fish sauce. Stir for 2 mins.
- Add vinegar. Do not stir until the mixture boils. Stir in water spinach stalk.
- Stir until the liquid dries up.
- Add first can of coconut milk. Stir until mixture is almost dry.
- Season with Salt and pepper.
- Add the other can of coconut milk. Stir for about 2 mins.
- Serve warm and enjoy!