Tuesday, January 15, 2008

Grilled Stingray with Dipping Sauce

Original recipe by Amy Beh

1kg stingray, cut into 3 slices

1 large piece banana leaf

Grilled Stingray.

Ingredients (A)

1 tsp turmeric powder

2 tbsp fish curry powder

4 shallots, pounded

1 tbsp salt

Dipping sauce

8 shallots, sliced

5 bird’s eye chillies, finely chopped

1 red chilli, sliced

8 calamansi limes, squeezed for juice

3 tbsp sugar or to taste

1 tbsp light soy sauce

1 tbsp dried shrimp paste, toasted

Clean and cut the stingray, and marinate with combined ingredients (A). Leave aside for 25-30 minutes.

Wipe the banana leaf clean and brush lightly with oil. Place fish on the leaf and wrap up neatly.

Heat a flat pan and add a tablespoon of oil. Place the wrapped fish on the pan. Cook each side for 6-7 minutes or until cooked through. For the dipping sauce, combine the ingredients in a bowl and serve with the fish.

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