Stingray or pagi in Filipino is good to eat when cooked in coconut milk. This seafood is one of the most underrated, probably because it is not popular as bangus (milkfish) or tilapia. I think many people don’t even know that stingrays are edible. This stingray recipe is perfect for this type of seafood and its quick and easy to do.
Rays are common food in some countries like Singapore and Malaysia. Ray is usually grilled over charcoal and served with soysauce. But, my husband prefers cooking stingray in coconut milk so I have no idea about the taste of BBQ stingray. There are many stingray recipes on the internet that you can try and this is one of the recipes that you don’t want to miss.
- 1 whole small pagi or stingray (tails removed and chopped)
- 1 pcs yellow ginger, minced
- 2 cloves garlic, minced
- 1 pcs onion, chopped
- 2 cup coconut milk
- 2 pcs siling haba
- Salt and pepper to taste
clean and chopped pagi then set aside.
Saute garlic, onion and yellow ginger in hot oil, over medium high heat.
Add into the pan the pagi.
Pour into the pan the vinegar about 1/2 cup. Cover the pan and cook the pagi for 5 to 8 minutes.
Next, pour into the pot the 2 cups coconut milk.
Throw in the 2 pcs siling haba.
Mix and cook for 8 minutes or till the desired consistency have been achieved. Once cooked, transfer to a serving dish. Garnish with chopped siling haba or onion spring.
Serve stingray in coconut milk with hot steamed rice.
I hope you find my stingray recipe easy to follow and feel free to drop a line or two on the comment box. I love hearing from my readers especially about what you think of my recipe. I have more recipes posted on the seafood, beef, pork and cakes section that you can check out. Thank you and have a nice day and happy cooking!