🍲 OUR DISH & ITS STORY · Kinunot: the Bicol coconut fish

In Bicol, they say a dish is not finished until it has coconut milk and chilli. Kinunot is the proof. 🥥🌶️

"Kinunot" means flaked: traditionally stingray (pagi) or shark is boiled, flaked by hand and cooked in coconut milk with malunggay leaves, ginger and chilli. In my new video I asked a simple question: can tilapia replace stingray? Easier to find anywhere in the world, gentler flavour.

👨‍🍳 What makes it a great dish
• Squeeze the flaked fish to remove the excess liquid before it goes into the pan: that is where the fishy taste hides.
• Coconut milk likes patience. Simmer it gently; a hard boil splits it and the sauce turns oily and grainy.
• Coconut cream at the very end, off the boil, for a silky finish.
• Malunggay (moringa) goes in last, just to wilt, so it stays green and fresh.

It is light, creamy, a little spicy, and done in about 45 minutes. Everything is on the recipe card: grams and cups, nutrition and a printable PDF.

📋 Recipe card: https://lifeinfullflavor-recipes.blog...
▶ The video: https://youtu.be/dH8akdKfWVY

Have you tasted the original with stingray? Would you try it with tilapia? 👇

🛒 SPECIAL FINDS ON AMAZON
• Dried moringa (malunggay) leaves: for kinunot and soups when fresh leaves are hard to find
🇺🇸 US & worldwide: https://www.amazon.com/s?k=dried+mori...
🇦🇪 UAE: https://www.amazon.ae/s?k=dried+morin...
• Coconut cream: the silky finish of every Bicol dish
🇺🇸 US & worldwide: https://www.amazon.com/s?k=coconut+cr...
🇦🇪 UAE: https://www.amazon.ae/s?k=coconut+cre...
As an Amazon Associate I earn from qualifying purchases.

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