INGREDIENTS
200g stingray fillet
4 pcs red chillies
20g toasted belechan(shrimp paste)
2 pcs shallots ( quartered)
2 cloves of garlic
1/4 tsp salt
2 tsp fish sauce
2 1/2 tsp of sugar
2 tsp lime juice
6 tbsp cooking oil
1 stalk lemon grass (white part only thinly slice)
METHODS
* Thoroughly clean the stingray fillet and wash then pat dry with paper towels.
* Place chillies,belechan,shallots,garlic,lemongrass and oil in a blender and blend to become a fine paste.should be thinck and not watery
*In a frying pan heat the oil in a medium heat and add the sambal paste add the fish sauce lime juice and sugar and stir well.
* Saute the sambal paste in medium-low heat for about 10mins
* Then spread evenly the sambal paste in both side of the fish
* Pan fry the fish in a non stick pan or u can put it in a griddle and grill for about 10 to 12 mins
* Serve with lime wedges
No comments:
Post a Comment