Recipe Ingredient
- 550-600g stingray
- 4-5 four-angled beans, sliced
- 3 tbsp oil
- 1 piece aluminium foil
- 1 piece of banana leaf
- Marinade:
- 4 red chillies, seeded
- 6 cloves garlic
- 2 slices galangal
- 1 tbsp chopped lemon grass
- 1/4 tsp turmeric powder
- Seasoning:
- 1 tsp chicken stock granules
- 2 tbsp oyster sauce
- 2 tbsp calamansi lime juice
- 1 tbsp tamarind juice mixed with 3 tbsp water and squeezed for juice
- 1 tbsp castor sugar
- 1/2 tsp salt or to taste
Instructions
- Clean stingray well. Make 2-3 light cuts on one side of the fish.
- Place all marinade ingredients in a food processor. Process into a paste. Remove and mix with seasoning ingredients.
- Heat oil in a wok and sauté prepared marinade ingredients until fragrant.
- Place banana leaf onto the aluminium foil. Put the stingray on the banana leaf and spoon the sautéed marinade ingredients over. Turn over the stingray so that it is well-covered with the marinade. Spread four-angled beans on top. Wrap up into a neat package.
- Bake in a preheated oven at 200°C for 25-30 minutes or until fish is cooked through.
Great Article 🙂
Thank you for the recipe
I will try to cook
im gonna try ,thanks for the shared!