I bought a whole basket of Tuka (small sting ray) and it took me quite a while to finish eating them. Anyway, I put them in my freezer as soon a I got back from the wet market, so they stay fresh for at least 2 weeks.
There are many ways of marinating sting ray and you normally can’t go wrong with your choices of spice. This is my grilled sting ray recipe.
Ingredients
Sting Ray, 3 pcs
Salt to taste
Olive oil, 1 tablespoon
Turmeric, ½ teaspoon
Cumin, 1 teaspoon
Lemon zest, a little
Lemongrass, 1 stalk, pounded
Chili paste, 1 table spoon
Belacan (fermented shrimp paste), 1 teaspoon (optional)
Marinate the sting ray with all the ingredients for 20 minutes. Preheat oven to 200 Deg C. Grill sting ray for 20 minutes or until golden brown.
Serve Grilled sting ray with bird eye chillies in soya sauce and lemon juice as dipping sauce.
Related Post
1)
http://peteformation.blogspot.com/2009/01/fried-stingray-recipe.html
2)
http://peteformation.blogspot.com/2009/06/chili-dried-salted-sting-ray-with.html
3)
http://peteformation.blogspot.com/2009/01/fried-stingray-recipe.html
4) )
http://peteformation.blogspot.com/2008/10/curry-stingray-yong-tau-foo-chap-sheet.html
