Discussion
When living in Singapore, my favourite dish was BBQ stingray, which I'd love to try and replicate at home.
recipe:
1) Rub stingray with lemon juice and salt, set aside for 10 mins
2) In a small bowl, using your fingers, mix tamarind paste with warm water, strain, discard seeds, set aside
3) Using a pestle and mortor or blender, grind shallots, garlic, ginger, lemongrass, dried chillies and chilli paste
4) Heat wok on high, add oil, stir-fry ground paste till toasted, 3-5 mins
5) Add tamarind, sugar, salt to taste, reduce heat to med, simmer till sauce has thickened slightly
6) Remove from heat, allow sauce to cool
7) Soften banana leaf in hot water, dry well with a tea towel, lightly coat with vegetable oil
8) Spoon and spread half the sauce on the banana leaf, lay the stingray fillets on top, spoon the rest of the sauce on the fish
9) Fold the banana leaf into a packet, secure with toothpicks
10) Grill on a hot charcoal bbq grill or indoor grill or stovetop grill pan, 10-15 mins, depending on the thickness of the fish, turn over once
11) Garnish with sliced onions, coriander leaves and lime wedges
12) Serve hot with steamed rice or a fresh salad
All I need to do now is find somewhere that sells stingray meat. Anyone any ideas?
recipe:
1) Rub stingray with lemon juice and salt, set aside for 10 mins
2) In a small bowl, using your fingers, mix tamarind paste with warm water, strain, discard seeds, set aside
3) Using a pestle and mortor or blender, grind shallots, garlic, ginger, lemongrass, dried chillies and chilli paste
4) Heat wok on high, add oil, stir-fry ground paste till toasted, 3-5 mins
5) Add tamarind, sugar, salt to taste, reduce heat to med, simmer till sauce has thickened slightly
6) Remove from heat, allow sauce to cool
7) Soften banana leaf in hot water, dry well with a tea towel, lightly coat with vegetable oil
8) Spoon and spread half the sauce on the banana leaf, lay the stingray fillets on top, spoon the rest of the sauce on the fish
9) Fold the banana leaf into a packet, secure with toothpicks
10) Grill on a hot charcoal bbq grill or indoor grill or stovetop grill pan, 10-15 mins, depending on the thickness of the fish, turn over once
11) Garnish with sliced onions, coriander leaves and lime wedges
12) Serve hot with steamed rice or a fresh salad
All I need to do now is find somewhere that sells stingray meat. Anyone any ideas?
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