Slice stingray ( pagi fish) into your desired sizes. Add 1/2 cup water, ginger, onion, garlic, at into your desired sizes. Put it in a casserole with 1/2 cup of vinegar, onion, garlic, ginger, tomato, powdered black pepper, siling labuyo ( green pepper) and lemon grass. Set the fire into medium heat.
After 15-20 minutes, add seasonings - vetsin (mono sodium glutamate), salt to taste and the coconut milk. Let it boil for 2 minutes. Serve it while it is hot.
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