PeteFormation Foodie Adventure: Stingray Fried

Thursday, March 4, 2010

Quickie Fried Curry Stingray Recipe

I bought this big stingray cut from the Kepong Baru wet market. First, I thought of cooking Nyonya curry with it but then somehow I decided to fry it instead. Anyway I was also out of lady fingers to go with the curry. My eldest son likes stingray very much, I guess not only it is tasty but there are no sharp bones but cartilages in stingray! Then I cut some chili padi (bird eye chili), add in some light soya sauce and lime juice as dipping sauce for the stingray! Mmmmm, nice Stingray!

Ingredients
Stingray cut, 1 piece, 500 gms
Curry powder, 2 tablespoons
Turmeric powder, 1 teaspoon
Lime juice from 2 limes (limau nipis)
Salt to taste
Serai (lemongrass), optional, 1 pc, pounded into paste

Marinade the stingray with all the ingredients. Put it aside for around 20 minutes. Heat up wok and put in some vegetable oil. I used non-stick pan convenience sake. Fry the stingray with slow heat at first then high heat when it is about to be well done. You can also grill, bake or barbecue the stingray. It tastes great no matter how you cook it! LOL!

Monday, January 5, 2009

Fried Stingray Recipe

Some people do not eat stingray because of the high urea content in the flesh and it is suppose to be detrimental to one’s health. The urea concentration is higher than sea water salt content, so pure water actually goes into the body of the stingray through osmosis process instead of flowing out like other normal fishes in the sea. Don’t let me scare you with this findings.........stingray still taste good, so is ok to eat moderately. There are many recipes for cooking stingray and the easiest is to fry it. I love to eat stingray fried with some turmeric and curry powder.

Ingredients

Stingray Cut, 1 piece

Curry powder, 1 table spoon

Chili paste, 1 table spoon

Turmeric (kunyit), ½ table spoon

Lemongrass, 1 pc, pound finely

Lime/lemon, 1pc, use the juice

Sugar, ½ teaspoon

Salt to taste

Soya sauce, 1 teaspoon

Butter, 1 teaspoon

Oil for frying

Marinate the stingray with curry powder, chili paste, turmeric, lemongrass, lime juice, sugar, salt and soya sauce. Heat up wok and fry the stingray until it turns golden brown. Take out the stingray from the wok and spread some butter on it evenly. Taste good if eaten with some birdeye chili (cili padi) with soya sauce and lime juice. Note : You can also grill the stingray, instead of frying it.