Quickie Fried Spicy Lemon Stingray (Tuka, Ikan Pari) Recipe

I have been posting quite a few stingray recipe. I love stingray because they have only cartilage bones and the flesh is nice to eat. No matter how you cook it, you can’t go wrong with stingray unless the fishmonger makes a mistake of piercing the stingrays’ liver when cutting it; the smelly liver juices contaminate the flesh and make it smells. Well, this is another new recipe that I tried with stingray cut.

Ingredients
Stingray cut, 2 pcs
Lemon rind
Lemon juice from ½ lemon
Salt to taste
Turmeric, ½ teaspoon
Chilly powder, 1 teaspoon
Paprika, ½ teaspoon
Mustard, 1 teaspoon
Worcestershire sauce, ½ teaspoon
Butter, 1 teaspoon

Marinade the stingray with all the ingredients, except the butter. Fry the stingray on a non-stick frying pan. You can also grill or bake the stingray. Serve hot with soya sauce, and bird eye chilli (cili padi) in tamarind juice mixture as dipping sauce.