Kinunot na Isda (Flaked Fish in Coconut Milk) Recipe

This Bicolano favorite is made up of flaked fish, malunggay leaves, and coconut milk.

This seafood recipe is a keeper! This fish dish is popular in the Bicol region, where flaked fish is cooked in coconut milk with malunggay leaves, along with other vegetables and aromatics. 

Kinunot na Isda (Flaked Fish in Coconut Milk) Recipe

Sabrina Go
This Bicolano favorite is made up of flaked fish, malunggay leaves, and coconut milk.
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Main Dishes
Cuisine Filipino
Servings 3 to 4

Ingredients
  

Kinunot na Isda (Flaked Fish in Coconut Milk) Ingredients

  • 500 Grams tanigue (Spanish mackerel)
  • 1 medium onion sliced
  • 4 cloves Garlic chopped, divided
  • 4 pieces green finger chili (siling pangsigang)
  • 2 pieces red chili pepper (siling labuyo)
  • 1 Cup malunggay leaves (moringa) leaves only
  • 1/2 Cup Vinegar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1/4 Cup water
  • 1 press milk from 1 coconut

Instructions
 

  • In a medium-sized saucepan, bring the water to a boil. Boil the tanigue and ginger for around 10 minutes. Let the tanique cool and set aside.
  • Once the fish has cooled, remove the skin and crumble the meat into a bowl. Season with the vinegar, salt, pepper, and 2 cloves of the chopped garlic.
  • In a separate saucepan over medium heat, combine the coconut milk and onion and stir for around 3 minutes.
  • Drain the tanigue and discard the vinegar mixture. Mix the tanigue pieces into the cocomut milk mixture. Boil until it is almost dry, then add the malunggay leaves, green peppers, the first press of milk from 1 coconut, and the bird s eye chili. Boil this mixture until the liquid is reduced to half. Serve hot.
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