Kinunot – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Philippines Region / Locale: Bicol Servings: Serves 4
Philippines Region / Locale: Bicol Servings: Serves 4Kinunot is a traditional Filipino seafood dish hailing from the Bicol region, renowned for its bold flavors and rich culinary heritage. This dish mainly features either stingray or shark, blended with creamy coconut milk and the distinctive heat of chili peppers. The name ‘Kinunot’ itself means ‘shredded’ or ‘flaked’, referring to the preparation of the fish. It’s a perfect representation of the Bicolano’s love for spicy and creamy dishes, a signature of their culinary identity.
Ingredients
- stingray or shark meat – 500 g / 1.1 lb
- coconut milk – 2 cups / 480 ml
- coconut cream – 1 cup / 240 ml
- fresh spinach leaves – 2 cups / 60 g
- onions, chopped – 1 cup / 150 g
- garlic cloves, minced – 4 cloves
- ginger, sliced – 1 tablespoon / 6 g
- green chili peppers – 2 pieces
- red chili peppers – 1 piece
- vinegar – 1/4 cup / 60 ml
- salt – 1 teaspoon / 5 g
- black pepper – 1/2 teaspoon / 2.5 g
- oil – 2 tablespoons / 30 ml
Instructions
- Poach the stingray or shark meat in a pot with water and the vinegar until the meat is tender. Drain and flake the meat.
- In a large pan, heat the oil over medium heat. Sauté the onions, garlic, and ginger until the onions become translucent.
- Add the flaked meat to the pan and cook for about 3 minutes while tossing gently.
- Pour in the coconut milk and let it simmer for 10 minutes. Stir occasionally.
- Add the coconut cream, green chili peppers, red chili peppers, salt, and black pepper. Continue to simmer for another 5 minutes.
- Stir in the spinach leaves and cook until wilted, about 2 minutes.
- Adjust the seasoning as needed before serving hot with steamed rice.
Substitutions
- stingray or shark meat -> firm white fish like tuna or mahi-mahi
- coconut cream -> heavy cream or additional coconut milk
- fresh spinach leaves -> kale or bok choy
Enhancements in the Next Evolution
- Add a squeeze of calamansi or lime juice for a tangier flavor.
- Incorporate a few crushed basil leaves for a hint of herbal aroma.
- Use smoked fish instead of stingray for an added depth of flavor.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
