Pagi Larang (Skate Wing Stew)|Kitchionista

Growing up, my late grandmother would serve fried Pagi (skate wing) and layer sauteed tomatoes, onions and garlic on top it like escabeche. I miss those days but I am glad that before she passed, I was given the opportunity to learn her methods. This is a famous dish in Cebu (Philippines) which is typically found in big stock pots in side walk food business or small eateries. During my research I came across a recipe by angsarap that added coconut milk. The blogger used grouper instead of skate wing though. I wanted to stay with my roots and replaced the grouper with Pagi. I also had to change the type if chilis since birds eye was not available in Indiana. Anyways, the result was awesome and I will definitely do it again during fall and winter season depending on its availability. So let’s begin!

Pagi Larang (Skate Wing Stew)|Kitchionista

Monica B.

A staple dish usually found in Filipino small eateries and street food vendors setting up by the sidewalk. It is typically cooked in large stockpots. Skate wings or pagi is just one of the many seafood variety used as meat.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Entree

Cuisine Filipino

Servings 4

Ingredients

  

• 1 pc. skate wing