Sunday, March 22, 2009

Grill Stingray


600 gm Stingray

1 sheet of banana leaf (optional)

Grill Fish Chili Sauce (Grind separately)
100gm of fried chili paste
6 cloves of garlic
6 nos of onion
100gm of dried Shrimps
4 nos of candlenut (Buah Keras)

Method :-
  1. Heat oil in wok and fry dried shrimps until fragrant and leave aside.
  2. Heat oil in wok and stir fry garlic, onion & buah keras together.
  3. Add in fried chili paste and continue to stir fry at low fire until fragrant.
  4. Add in fry dried shrimps and continue to stir fry until fragrant.

(need about 4 tbsp of dried shrimps chili paste for the above fish portion, rest can keep in freezer for next use).

1 tsp salt
1 tbsp sugar
Juice of 1 stalk serai (lemon grass)
1/4 tsp turmeric powder
1 tbsp of oil

  1. Rub seasoning all over fish and marinate for 1 hour.
  2. Preheat oven and grill fish at 160 c temp for five minutes and turn over for another five minutes.
  3. Remove from oven, place on banana leaf.
  4. Spread premix chili sauce with 2 tbsp of water all over stingray.
  5. Grill for another 5 minutes and serve with lime juice.

Cooking tips

Do not marinate fish for too long, otherwise fish meat will become soft and tasteless.

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