Stingray, do you eat them?

@qouniq (1968)
Malaysia
May 22, 2007 11:48pm CST
I do eat stingray and i find that they taste nice to certain way of cooking. I love to have a fried stingray which I marinate with my home marinade. What about you guys, do you eat them? How you cook them? Below is my marinade recipe for the fried stingray Banana leaf fried stingray. Ingredients 6 pcs of cuted stingray Marinade: 2/3-cup honey 2/3-cup fish sauce 3 tablespoons liquid seasoning (Maggie brand) 4 tablespoons calamansi juice 1 tablespoon salt 1 tablespoon ground black pepper 1 inch ginger (smashed) 2 cloves garlic (smashed) 2 Shallots (Smashed) 1 teaspoon turmeric powder 2 Inch square dried shrimp paste Preparation. Mix all the marinade ingredients and make sure that the dried shrimp paste is disolve before adding the stingray. Marinate the stingray for a few hours or until 24 hours before grilling them. The stingray now is ready to fry. Heat in medium heat the tava (flat pan). Pour some cooking oil on top of the pan. Put the banana leaf on the pan and put the stingray on the banana leaf. fry the stingray until it cook, pour the marinade juice often on the stingray in the frying process. Serve hot with hot plain rice.
1 person likes this
6 responses
• Singapore
23 May 07
Stingray is nice. I like it when it is barbecued and apply samba chilli on top of it. I also like asam stingray.
@qouniq (1968)
• Malaysia
23 May 07
what you mean with asam stingray? Is it stingray in asam pedas gravy? I love them too, but you must know how to put the unpleasant smell away as this fish quite smelly eventhough you cook them. The best way is by adding some of the kesum leaves in the asam pedas.
@paywise (500)
• Indonesia
23 May 07
This is one of your another recipes. Thanks for your infos. I collected your recipes and somedays I'll try to cook all.
@qouniq (1968)
• Malaysia
23 May 07
Hey, thanks for that. I am glad that you like them.
• United States
23 May 07
I've never eaten stingray before, until now I had no idea they were eatable. I don't know if I'd actually try it, but your recipie looks pretty interesting.
@qouniq (1968)
• Malaysia
23 May 07
In my country, peoples love to eat them and in my town it sold every day at the wet market. They come in varies of sizes, but I prefer the small and medium stingray as they are more tender and will cook faster than the big stingray meat. For the recipe which I have given here you can dip them into the soy sauce with chili dip. Soy sauce with chili dip. 7-11 red chili pepper salt sugar soy sauce shallot - sliced calamansi juice preparation grind the red chili pepper together with the salt and sugar. Mix the grinded ingredients with the soy sauce and the calamansi juice. Stir together with the sliced shallot. The dip should taste hot, sweet and sour. Dip you stingray or pour the dip on the stingray before eating them.
@marciascott (25563)
• United States
21 Mar 08
I wouldn't eat them, It just killed a Woman in Florida. I would never eat it.
@shakeroo (3991)
• Malaysia
24 May 07
I love stingray especially when it is cooked in "Asam Pedas". In fact I just had that for lunch today. That was not the best but it was not that bad either. My wife does not know how to cook it so I would not be able to enjoy that at home though... You recipe made me drool...
@wdiong (1818)
• Singapore
23 May 07
BBQ Sambal Stingray is a local hawker food in Singapore and Malaysia. Probably not the healthiest food, but OH SO GOOD! Serve with plain rice or coconut rice and some stir-fried vegies. 1 tablespoon tamarind pulp, soaked in 3 tablespoons water 3 tablespoons oil 1 teaspoon salt 2 tablespoons coconut cream 1 kg stingray, divided into 4 portions fresh banana leaves or aluminium aluminum foil 1 lemon (or a few limes) Spice Paste 1 cup shallots 2 cloves garlic 1/2 tablespoon shrimp paste (belacan) 2 tablespoons ground dried chilies 2 slices galangal (or ginger) 2 tablespoons water Stir and strain the tamarind water and discard any solids. Grind Spice Paste ingredients until fine. Heat oil in skillet, saute the paste until fragrant. Add salt and tamarind water, cook for another 2 minutes. Add coconut cream and cook for 1 minute over low heat. When the mixture is thickened, remove from heat and cool. Coat sting ray pieces (or other fish) with the paste. Place each piece on a large banana leaf/foil. Spread remaining spice mixture over fish. Roll up leaf/foil, then grill/barbecue the parcels for 8-10 minutes. The length of time required depends on thickness of fish. Serve hot with wedges of lemon/lime and cincaluk (optional).