"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Tuesday, September 13, 2011

Kinunot : Who's afraid of the Shark?

Kinunot: A bicolano dish

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.
Here's how....

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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ping said...

Haha! Thanks for the tip. I'll definitely be carrying around some moringa leaves next time I go out to sea. This looks delicious, and those bird's eye chillies would give a nice kick to it too!

Anonymous said...

Never new you could even eat shark.Always thought shark only like to eat us.Very interesting post:))

peachkins said...

WOW! I'm willing to try anything once... It looks good, siguro kahit shark pa yan, kakainin ko...=)

AdinB said...

I don't think I have kinunot before and never had shark or sting ray meat either. I tried the gator tail fried and that was good, but not a fan though. I bet it's good using a different type of fish though. :)Visiting via FTF!

Adin B

maiylah said...

my father cooked this once...he used stingray, i think. not too sure since i didn't witness the cooking (i was too busy playing, lol). i loved it (i have always loved malunggay with gata), though there were some little bones here and there. replacing it with the cream dory would solve that inconvenience. :P

thanks so much for sharing this special recipe over at Food Friday, Marge
happy weekend!

♥ Willa @ Postage Journal♥ said...

I didn't know that Shark meat or Sting ray meat are readily available in the market.

Pinoy Kitchenette said...

Hi Mommy willa! shark and sting ray meats are not available in the market anymore...

Pinoy Kitchenette said...

Thanks for the comments1

imriz said...

i knew, i remember a kid contestant in MasterChef prepares kinunot. Takot pala sila s malunggay ha...hehe

Unknown said...

i love kinunot! an officemate from Bicol served it for lunch one time and i was hooked. she used stingray meat.

Cheerful said...

i am but if it will be cook as delicious as like what you're saying here, i will have a bite for sure. malunggay at gata pa lang sarap na, what more pa kung may ibang lahok. hope matikman ko iyan someday. visiting late from last week's FTF and FF, hope to see you around. thanks and have a great week. :)

Anonymous said...

Stingray is the best for kinunot. To remove the stench, my brother uses lemongrass--it works! I heard it is prohibited to catch stingrays, but you can still find it at Farmers Market in Cubao.

Anonymous said...

at home we use tulingan or the stripped tuna instead of shark or stingray since preparation takes a lot of effort. and if you dont know how to properly clean the shark/stingray meat, the fishy smell is overpowering.

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