Sunday, November 13, 2011

Barbecued Stingray

This recipe is adapted from here

1 lb stingray (mine is bought in chopped pieces)
1-1/2 tsp palm sugar or dark brown sugar
salt to taste
juice of 1 lemon
2 tbsp vegetable oil
1 tbsp tamarind paste
1 cup warm water
large piece of banana leave or aluminium foil - cut into pieces for individual wrapping
toothpicks - soaked in water (depend on how packages you have)
3-4 fresh kalamansi limes - cut into wedges
1 onion - sliced, for garnish - optional
a few sprigs fresh coriander leaves (cilantro), for garnish - optional
To be grounded or blended
8 shallots, peeled
4 garlic - peeled
1 inch fresh ginger - peeled
2 stalk lemongrass - tender ends only
4 - 6 dried chillies - softened in hot water
1 1/2 tsp belachan (dried shrimp paste)
3 tbsp chili paste

  1. Rub stingray pieces with lemon juice and salt, set aside for 10 minutes.
  2. In a small bowl, using your fingers, mix tamarind paste with warm water, strain, discard seeds and set aside
  3. Using a mortar and pestle or blender, grind shallots, garlic, ginger, lemongrasss, dried chillies, belachan and chili paste.
  4. Heat wok on high, add oil, stir fry ground paste till quite toasted, 3 - 5 minutes.
  5. Add tamarind, sugar, salt to taste.  Reduce heat to medium, simmer till sauce is thickened slightly. 
  6. Remove from heat, allow sauce to cool.
  7. Soften banana leaves in hot water.  Pat dry and lightly coat with vegetable oil.
  8. Spoon and spread 1 tbsp sauce on a banana leaf.  Place the stingray fillet on top.  Spoon another 2 tbsp sauce on the fish.
  9. Fold the banana leaf into a packet and secure with toothpicks..  Repeat with the rest.
  10. Grill on high for 15 to 20 minutes, flipping once during the process.
  11. Once stingray is cooked, garnish with sliced onions, cucumbers and lime wedges.
  12. Serve hot with steamed rice or a fresh salad.

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