Kinunot - Spicy Coconut Milk Soup with Shark Meat

Ingredients

• 500g (1.1 lb) shark meat, cubed 500g (1.1 lb) shark meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (235ml) water 1 cup (235ml) water
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 20g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, grated ginger, and sliced chili peppers. Sauté until the onions are translucent and the spices are fragrant.
2. 2.
   Add the cubed shark meat to the pot and cook until it turns opaque, stirring occasionally.
3. 3.
   Pour in the coconut milk and water. Bring the mixture to a simmer and let it cook for about 15-20 minutes, or until the shark meat is tender.
4. 4.
   Stir in the fish sauce and season with salt and pepper to taste.
5. 5.
   Remove the pot from the heat and garnish with fresh cilantro.
6. 6.
   Serve the Kinunot hot with steamed rice.

Treat your ingredients with care...

• Shark meat — Ensure that the shark meat is fresh and sourced from a reputable supplier. If shark meat is not available, you can substitute it with other firm white fish such as swordfish or grouper.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture. Shake the can well before opening to ensure the coconut cream is well mixed.

Tips & Tricks

• For a milder version, remove the seeds from the chili peppers before slicing.
• Adjust the spiciness by adding more or fewer chili peppers according to your preference.
• Allow the flavors to meld together by letting the soup sit for a few minutes before serving.
• Garnish with a squeeze of fresh lime juice for a tangy twist.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Kinunot in individual bowls, accompanied by steamed rice. The rice helps to balance the spiciness of the dish and provides a satisfying base. Garnish each bowl with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Kinunot in a vibrant bowl, allowing the rich colors of the soup to shine through. Place a sprig of fresh cilantro on top for an elegant touch. Serve with a side of steamed rice and lime wedges for a complete and visually appealing presentation.