Wednesday, 22 May 2013

Kinunot na Pating (Hot & Spicy Shark in Coconut Milk)

It's been almost a year that I am in between-jobs since we left Singapore.  And I'm not sure if I love being just a simple housewife.  To tell you the truth, I started earning my own money since 2'nd year in UP- Diliman and I've been a corporate slave since I earned my bachelors degree.  Being a house-wife is a mix of emotions, I am happy to stay at home and do some house chores and cook for my husband and learn the ropes of cake and bread baking.  But there are times when I just stare at the ceiling wondering if my brains are still functioning or will any company hire me again.  Today, I have decided to find a job and ways to make money :-)  I need to look for a book about Warren Buffet.  We are considering investing but my husband and I do not know where to start.  Any tips on investing, anyone?

Oh well, those are just some thoughts running in my mind before I decided to go on with this post.  Yesterday, we have posted Gising gising which is a hot and spicy vegetable dish.  Today we are posting Kinunot na Pating.  Another fiery hot ginataan dish.  Are we going to post ginataan dishes this week?  Since we already did for 2 consecutive days, why not?  So Ginataan  it is for this week.

Kinunot may be considered as an exotic dish originating from the Bicol region since the main ingredients for this dish, aside from the coconut milk, are fishes like pating (shark) and pagi (sting-ray).  What makes this dish interesting is that, like its relative the Laing which is also a Bicol delicacy, this dish is awesomely and deliciously fiery hot.  So better prepare a few liters of fresh milk or any milk drink fresh milk to cool off the heat of this fiery fish dish.  Before I forgot, the name kinunot comes from the word kunot which literally means shredded or to shred.

By the way, the baby shark we cooked doesn't belong to the endangered species of shark :-)  and we didn't waste anything, well, except for the innards its fish bones and skin, and some of its fins


Habanero pepper, small chillies, and long green chillies.  I didn't add the Habanero chillies


Ingredients :

     Ingredients 1:
Shark, sliced - 1 whole (almost 2 kg)
Ginger, sliced - 3 "
Salt - 1 tsp
Water - 1/2 c
Vinegar - enough to cover the fish

     Ingredients 2 :
Hot Chilli Flakes - 3 tbsp
Chili peppers (small), chopped - 5 pcs
Green Chilli Peppers, diced - 6 medium
Onions, chopped - 2 medium
Garlic, chopped - 7 cloves
Ginger, chopped -1"
Black pepper powder
Lime Juice - 2 tbsp
Coconut Milk Powder (Knorr) - 150 g
Water - 1 1/2 c
Salt - 1 1/2 tsp or to taste
Sunflower or any vegetable oil 

baby shark

Cooking Procedure :

1.  Put all the ingredients under Ingredients 1 in a pot and bring to a boil.  Simmer for 10 minutes.
2.  Drain shark and flake it.
3.  Heat oil in a wok or big frying pan, add the garlic and the hot chilli flakes.  Stir until aromatic.
4.  Toss in the rest of the chillies, ginger, and onions.  Give a quick stir then add the flaked shark.  Stir.
5.  Dissolve the coconut milk powder with water the pour it on the shark.  Add the salt and black pepper powder.  Bring to a boil.  Simmer until most of the liquids evaporated.
6.  Add the lime juice and stir.  Simmer for a few more minutes until the kinunot becomes dry.


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