| Main Menu
|
Ikan Pari Panggang
|
- Chinese Food
- Peranakan Food
- Malay Food
- Indian Food
- Others inclusive of Italian, Japanese and Thailand Food
- Queer Food
- Places where you can find good food
- Survey
- Introduction of the six chefs
- Acknowledgements
|
Ikan Pari Panggang (Barbecued Stingray)
Stingray was an inexpensive and largely ignored fish until relatively recently, when the excellent way of cooking it -- slathered with chilli sambal, wrapped in banana leaf and grilled over charcoal -- filtered down from neighbouring Malaysia. Needless to say, the price of stingray has risen with the popularity of this dish. If you can't obtain stingray, try using any white fish fillets.
Ingredients:
600 g (1 ¼ lbs) stingray wings, or white fish fillets
Salt and pepper to taste
2 tablespoons juice from small round limes (limau kesturi) or regular lime or lemon juice
1 large piece banana leaf (about 30 cm/12 in square), or baking paper and aluminium foil
½ cup Chilli sambal
Chilli Sambal:
10 bird's-eye chillies
20 red chillies
10 cloves garlic
½ cup oil
2 tablespoons concentrated tomato paste
1 tablespoon dried prawns, soaked and pounded or blended
5 tablespoons lime juice from small round limes (limau kesturi) if possible
1 tablespoon sugar
Salt and pepper to taste
Procedure: (for chilli sambal)
- Chop then pound or blend the chillies and garlic to obtain a fine paste, using a little oil to keep the blades turning.
- Heat remaining oil in a heavy saucepan and add the blended ingredients, tomato paste and dried prawns.
- Cook over low heat, stirring frequently, for about 5 minutes.
- Add limejuice and sugar, then season to taste with salt and pepper.
- Remove from the fire and allow to cool.
Chilli sambal can be stored up to 2 weeks in a covered jar in the refrigerator.
Procedure: (for ikan pari panggang)
- Wash the stingray and season with salt, white pepper and limejuice.
- Place in banana leaf and cover both sides of the stingray with Chilli Sambal.
- Fold in the banana leaf to make a package and cook over a low charcoal fire for about 5 minutes; turn and grill the other side.
- Place the banana leaf package on a large plate, unwrapping it at the table to serve.
Helpful hints: Banana leaf gives a special flavour and texture during cooking as it releases its moisture into the enclosed food. Wrapping food inside waxed or any baking paper before putting in inside aluminium foil is an alternative, although something will be lacking from the final flavour.
|
