Kinunot is an exotic dish of Bicol region, found in the southern part of Luzon. Kinunot or kunot in bicolano term literally means shredded. What makes this dish particularly interesting? We use the meat of baby shark or sting ray. Would you dare try that? Have you tasted that already? Well, If you'll ask me, I've had several servings of it for many times during my growing up years, and living just a few kilometers from the sea, there's a bounty daily supply of seafoods. And I tell you, both meats (baby shark and sting ray) are so tasty. It is cooked with coconut cream and malunggay or moringa leaves. I remember that before shredding the meat, it's boiled first with vinegar or calamansi juice, to rinse off stench.
There was even a joke in Bicol which tells, if you're going to travel by sea you should bring with you malunggay (moringa leaves) because sharks are afraid of it. Lol! Sharks were afraid to be caught and cooked for Kinunot. :) Now, who's afraid of the shark? :)
But I think catching baby sharks and sting rays nowadays is being prohited. So you wont be seeing it sold in the market here in Manila.
If you have reservations in eating this dish, don't worry... with the recipe i'm sharing here, I've replaced the baby shark meat and sting ray with that of Cream dory fish (though it's a bit bland). But the recipe came out well. So you might want to try this. You may use any other fish fillet you want.
1/2 kilo fish fillet (i used cream dory)
2 cups malunggay (moringa leaves)
2 cups coconut cream
1 thumbsized ginger, sliced
1 onion, chopped
2 cloves garlic, minced
2 tbsp calamansi juice
1/4 tsp ground black pepper, or to taste
3 pcs green finger chilis, chopped
1 pc red birds eye chil, chopped (optional)
fish sauce, to taste
- Shred the fish fillet (no need to boil it, since the meat are soft), the add calamansi juice into it. Set aside.
- In a pan, mix together the coconut cream, ginger, onions and garlic. Cook over medium heat, while stirring continuously to avoid curdling of the cream. Let boil.
- Then add the green chilis and the fish meat. Cook for about 5 minutes uncovered.
- Season with fish sauce and ground pepper. Add malunggay leaves. Cook for another 3 minutes.
- Transfer in a serving plate. Garnish with more chilis (optional). Serve with rice. Enjoy!
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