Barbeque Sting Ray Fin

Posted on 20. Jan, 2010 by admin in GF-Adaptable, Seafood

Recipe from Carol Selva Rajah, adapted from  Great Barbecues by Carol Selva Rajah, published by Marshall Cavendish

500 grams Stingray (pari) or eagle ray fin, choose flatter fillets nearer the fins
4 cloves Garlic, peeled
1/2 Spanish onion , peeled
1 tablespoon Chilli paste
2 stalks Lemon grass (serai), blended
1/4 teaspoon Ground turmeric
1-cm piece Prawn (shrimp) paste, dry-roasted
(sambal belacan)
1 tablespoon Tamarind paste
20 grams Dried prawns (shrimps) , dry-roasted and pounded
1 Lime, juiced
4 tablespoons Vegetable oil or olive oil
Sugar to taste
Salt to taste
Banana leaf or foil

Garnish
1 Lime, juiced
2 Kaffir lime leaves, thinly sliced
Coconut cream (optional) for drizzling

Cut stingray fillets into thin slices lengthways so that thin fillets are obtained. Blend remaining ingredients into a paste. Heat oil in a pan and fry blended ingredients, allowing paste to slowly mature on low heat. Place banana leaf and fish on oiled grill. Brush fried paste onto fish and grill or BBQ for 5 minutes. If the fins are thick, cook for another minute. Turn over and add more sauce and lime juice before taking off the BBQ.Snip off burnt edges of banana leaves, slide out fish from BBQ and serve on same banana leaf. Garnish with kaffir lime leaves and lime juice. Drizzle some coconut cream (optional).

Serves 4 when served with a meal

Tags: Carol Selva Rajah