We had ginataang pague (stingray incoconut milk) cooked by Frederick two nights ago. I usually do the cooking for ginataan, specially ginataang pague (see Stingray in Coconut Milk ) but my husband was kind enough to volunteer since I’m not feeling well. And indeed he cooked despite having a fever (I didn’t know until I checked on him)
Anyway, his ginataang pague is more delicious than what I usually do. His is creamy. The blending of the flavors, sourness from the vinegar, sweetness of the coconut cream, and the spiciness from the ginger, onion, garlic, and ground pepper, and its savoriness that is just right provided a pleasant blend of flavors in the palate. Best of all and that which surprised me was that the flavors penetrated the meat of the stingray.
Stingray – 300 g.
Vinegar – 4 tbsp
Sea Salt and pepper to taste
Onion, dice – 2 medium bulbs
Ginger- 1 thumb size
Kara coconut cream – 200 ml
Sea Salt for cleaning
1. Cut the stingray into 1” cube size. Clean it by rubbing it with sea salt. Rinse in running water
2. Sauté garlic, then half of the onion and ginger until the onion become translucent.
3. Stir in the stingray and let it simmer, sprinkle with pepper. Add the vinegar and let it simmer until it is almost dry.
4. Add the coconut cream. Season with salt. Cook
5. Add the remaining onions and stir for a minute then remove from fire.
Serve with a steaming jasmine rice.