Ingredients:
1 kg. stringray meat (pagi) cut into serving pieces
4 tablespoons soy sauce
4 tablespoons white vinegar
8 cloves of garlic, crushed
1/2 teaspoon ground blackpepper
5 pieces dried bay leaves
1 cup water
2 cups coconut milk
Directions:
- In a bowl, combine stingray, soy sauce, crushed garlic, ground blackpepper and dried bay leaves. Mix well. Cover and let marinate in the refrigerator for at least 30 minutes to an hour.
- Put the stingray including all the marinade ingredients into the pot. Let it boil. Stir and continue to cook for 5 minutes.
- Pour the coconut milk. Let it come to boil. Cover and simmer until the fish becomes tender or continue cooking until the sauce reduces to your desired consistency.
You can add some red chilies if you like it spicy!
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