INGREDIENTS:
- 1 kilo stingray / pagi
- 1 pc onion
- 1 stalk celery
- 1 pc bay leaf
- 1 tsp black peppercorns
- 3 tsp olive oil
- 125 gms onion ,chopped
- 1 tbsp garlic, minced
- 1 tbsp ginger, chopped
- 1 tbsp chili pepper, chopped
- 1 pack 7 gms all-purpose seasoning mix
- 125 ml vinegar
- 150 ml coconut cream
- sea salt to taste
INSTRUCTIONS:
- Clean the stingrays thoroughly and blanch in boiling water for one minute.
- When cool, remove skin and cut into quarters.
- Bring 1.5 liters of water to the boil, add the whole onion, celery, bay leaf and peppercorns and boil for 3 mins. Add the quartered fish and simmer for at least another 3 mins. Remove fish, scrape off meat with a spoon and set aside.
- Heat the oil in a pan and sauté the garlic for 2 mins. Add the chopped onion ginger, chili pepper and vinegar. Simmer for 10 mins. Add the stingray meat and cook further for 2 mins.
- Add all-purpose seasoning mix.
- Adjust seasoning to taste and add the coconut cream. Bring to a boil and remove from heat. Transfer to a serving dish.
Source: Kusina 101
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