Grilled Stingray with Mango Kerabu Recipe(Malaysian Nyonya Recipes) |
Ingredients: |
600 g stingray (ikan pari) ½ teaspoon salt 1 teaspoon turmeric powder (kunyit) Juice from 2 calamansi 1 big, square piece banana leaf Ingredients for Mango Kerabu: 150 g half ripe apple mangoes, shredded 100 g cucumber, cored and shredded 10 pieces chili padi (bird’s eye chilies), finely sliced 6 shallots, peeled and shredded 5 kaffir lime leaves (daun limau purut), finely sliced Sauce: Sugar to taste 1 tablespoon fish sauce (Nampla) 1 tablespoon plum sauce 1½ tablespoon calamansi juice ½ teaspoon sesame oil 3 stalks scallions, chopped to garnish 3 stalks coriander (cilantro) leaves, chopped to garnish |
Method: Marinate stingray with salt, turmeric powder and calamansi juice for an hour. Wrap with banana leaf and grill over barbecue pit until fish is cooked. Remove to a plate and serve with prepared mango kerabu. To make mango kerabu: In a mixing bowl, combine sauce ingredients. Add shredded mangoes, chili padi and shallots. Lastly add shredded cucumber and toss well. Serve barbecued or grilled stingray fish with this kerabu. |
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