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.

Stir-fried stingray with salted mustard

Original Recipe by Amy Beh

200g stingray, cut into small cubes

1 clove garlic, chopped

150g salted mustard, long leaf type (ham choy), soaked and finely shredded

15g young ginger, shredded

1 stalk spring onion, cut into 4cm lengths

1 Tbsp sliced fresh red chilli

2 Tbsp sesame oil

Sauce

1 Tbsp oyster sauce

1 tsp light soy sauce

¼ tsp pepper

1 Tbsp sugar or to taste

½ tsp chicken stock granules

200ml fresh chicken stock

Heat sesame oil in a wok to sauté garlic and ginger until fragrant. Add salted mustard and stir-fry until fragrant. Add sauce ingredients and bring the stock to the boil for 8-10 minutes.

Add in the stingray and stir until cooked. Toss well before adding the spring onion and chilli.

Dish out and serve immediately.