Healthy Gourmet Burgers
(July-August 2008)
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| 18/3/2004 |
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Grilled Spicy Stingray Recipe by Debbie Teoh
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DEBBIE TEOH is an avid cook and home caterer for local favourites, cakes, cookies and nonya cuisine.
Ingredients
1.5kg stingray, cleaned, gutted and quartered
2 tablespoons turmeric powder
2 tablespoons shallot paste
2 teaspoons salt, or to taste
banana leaf for wrapping fish
Sauce (mix together):
10 calamansi (kasturi) limes, squeezed for juice
10 shallots, sliced thinly
5-6 red and green bird’s eye chillies, sliced
4 tablespoons sugar, or to taste
1 tablespoon light soy sauce, or to taste
1 tablespoon dried shrimp paste (belachan), toasted
Method
Clean and wash fish. Marinate with tumeric powder, shallot paste and salt for 30 minutes in the refrigerator.
Cut banana leaf into pieces large enough to wrap the fish. Wash and grease the leaf with some cooking oil. Wrap each piece of marinated fish in a greased banana leaf, greased side facing fish.
Heat 1–2 tablespoons oil in a wok or grill pan over high heat. When oil starts to smoke, put in the fish parcel. Cook wrapped fish pieces one at a time, turning over occasionally until fish is cooked, about 10 minutes.
Serve with sauce and rice.
For more food and wine stories and recipes, pick up the latest issue of Flavours (Mar - Apr 2004), Malaysia's premier food magazine, available at major bookstores and newsstands or email cir.ccu@thestar.com.my for subscription details.
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