Friday, 14 March 2008

Spicy and Sour Stingray


I'd like to share the recipe of a yummy stingray dish that I cooked recently. Recipe as follows:

Spicy and Sour Stingray Recipe
(Adapted from Famous Cuisine magazine, issue no. 48)

Ingredients:
500g stingray
50g shredded ginger
1 tsp chopped garlic
5 dried chillies (soaked and cut into small sections)
3 tamarind slices (soaked)
2 slices fresh galangal
250ml water

Marinade:
2 tbsp tamarind concentrate
125ml water

Seasoning:
1 tsp sugar
1/2 tsp salt
1 tbsp oyster sauce
1/2 tsp dark soy sauce
1 tsp fish sauce
1 tbs Shaoxing wine

Method:
1) Clean the stingray, blanch in a pot of boiling water for about 1 minute. Dish out, rinse under running water immediately.
2) Marinate the stingray for 30 minutes, set aside.
3) Heat up 2 tbs of oil, saute shredded ginger, chopped garlic and dried chillies at medium heat until fragrant. Add water and seasonings (except Shaoxing wine and fish sauce), bring to boil. Reduce to low heat and simmer for 5 minutes until the sauce is slightly thicken.
4) Add in stingray, tamarind slices and galangal, continue to simmer for further 5 minutes.
5) Add in fish sauce and Shaoxing wine, stir well. Dish up and serve.

16 Comments:

Mandy said...

oh my, the stingray looks so good! I haven't eaten a stingray for a very long time...

noble pig said...

I have to say I'm impressed. I've never seen/heard of stingray being eaten. Beautiful presentation.

ioyces said...

Piggy...u showcase the most interesting dishes!!! Wonder if this dish can be adapted to other types of fish/ meats??

Piggy said...

Hi Mandy,

Thanks. Are you able to get stingray in US?

Hi noble pig,

Stingray dishes are quite common in Malaysia and Singapore. But I'm not sure if other part of the world is making this as a dish. :-)

Hi Ioyces,

Actually baby sharks were used in the original recipe. I couldn't find shark in the market that I frequented, so I used stingray instead. I think it works find with any kind of fish. :-)

daphne said...

Hi Piggy, I'm convinced U can make anything look delicious. I do miss my sambal stingray. Your version sounds tempting.

Stardust said...

Sob... why didn't I remember to eat stingrays when I went back for CNY?!?!?!?!?!

Love your dish, sadly, no stingray and shark available here. My husband looked at me in horror when I told him that I love grilled stingray. LAUGHS! Apparently, they don't consume stingrays.

Hmm... I'll try on other eligible fishes then. For first, I got to find out what's tamarind and galangal. =P

paw paw said...

I have never cooked stingray.
And I dun think I'll ever dare to try cooking em'...*haha*

Yr dish maded me wanna grab a bowl of rice & dig in....yums!
--

Piggy said...

Hi daphne,

I love sambal stingray too!

Hi Stardust,

Oh... now i know that japanese do not eat stingray.. ;-) When you're back to SG next time, remember to eat more then!

Hi paw paw,

Thanks for dropping by! Cooking stingray is easy... and it tastes great. :-)

didally said...

Nice pics as usual. I love sambal stingray. This version looks interesting!

Tricia said...

Drool!! Drool! Drool!! I love eating stingray ... easy to get the bones out! I am like a toddler, can't handle bones ... :P

That's going to be dinner tomorrow! I hope I can find good/fresh stingray ...

Stardust said...

Piggy! Help!

I don't think I know galangal and tamarind. =( You got the galangal raw? May I know the brand of tamarind that you are using? One more, are you using any good Worcestershire sauce? Hehe, I've never used them before. HEHEHEHHE...

Gee... you've become my cooking encyclopedia! So glad to know you blog, but sorry to cause so much trouble. Have a nice day!

Piggy said...

Hi Didally,

Thanks. :-)

Hi Tricia,

haha... I like stingray because of the same reason too! If you try out this dish, hope that you enjoy it as much as I did. :-)

Hi Stardust,

I use fresh galangal, it's called 南姜 in chinese (Hope you can read Chinese ;-)), there's a picture here: http://www.foodsubs.com/Ginger.html

A common name for tamarind in our region is assam, picture here: http://www.foodsubs.com/Fruittroex.html#tamarind.
I bought tamarind pulp from market, then soaked in water to get tamarind concentrate. There is a dry version that comes in slices. Hope you can get it in Japan though. I can send tamarind pulp and dry tamarind slices to you, if you really can't get it there... :-) Pls send email to me if you have more qtns.

Rasa Malaysia said...

Stingray looks scary but oh so good, especially ikan panggang with sambal belacan, slurp. I had skate wings here at a top-notch restaurant, not sure if they are the same as stingray but very similar, but still, nothing can beat our ikan panggang lah, when it comes to this fish!

Stardust said...

Hi Piggy,

Thank you so much for the reply, I've learnt a lot. =) I shall try to get them next time, hehe, I can wait. Oh but I really must say, you are such a piggy sweet piggy.
Have a nice day!

Tricia said...

Hi Ms. Piggy,

Just wanted to let you know I tried this today. Just 1 word! YUM-O (eerr... maybe 2 words!)

My only 'problem' ... I put too much water. Otherwise, soooo good!

Thanks for the recipe!!

Pete said...

Interesting recipe for stingray, looks delicious!