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Barbecued Stingray

A spicy way to spice up your stingrays when you barbeque them.

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Serves (4 to 5)

800 grams to 1 kg

As necessary

As necessary

Stingray

Sambal Chilli

Lemon/Lime

 
 

For Barbecuing/Grilling

 

1. Clean and cut the stingrays into 4 to 5 pieces and soak it with salt water for 5 minutes. And then wash it clean, to remove the salt and fishy smell.

2. Coat the stingray pieces with the Sambal Chilli.

3.Then put it into the refrigerator for 1 hour or so.

4. Then take it out from the refrigerator and leave it aside for it to defrost, before cooking.

5. Check the salt content after taking it out from the refrigerator, add in salt if necessary.

6.Take a banana leaf or foil and grease it with cooking oil. And place a piece of stingray on it.

7. Then fold and roll it up and cover it completely like parcel. Then barbecue the parcels for 10-12 minutes in medium heat.

8. The time taken to cook the fish depends on the thickness of the fish.

9. Serve hot with wedges of lemon/lime.

 

For Baking

 

1. Preheat the oven at 250oC.

2. Take the tray and grease it with cooking oil and place the stingray on the tray.

3. Cook it in the oven for 6 minutes at 200oC.

4. Remove the stingray from the oven and strain off any liquid found on the tray.

5. Turn it over to the other side, if necessary.

6. Then smear it with butter and place it back into the oven for 6 to 8 minutes at 200oC.

7. Once it is done, smear it with lemon/lime.

 

* For Sambal Chilli’s recipe, please click here.

* You can use other kind of fishes instead of stingrays.

 

Copyright 2004 Sam's Indian Kitchen. All rights reserved.

Barbecued Stingray.