Felt like eating fish and made my way to Giant Tampines. They normally have a good spread of fresh fishes but the trays on display were rather sparcely filled with not very appetising fishes. Anyhow, saw a couple of stingray steaks and immediately thought of BBQ sambal stingray. Got a 3 serving size steak and headed home with a bottle of chincalok.
Cleaned the stingray before panfrying it. I then packed it in aluminium foil and banana leaf, with a few strings of onions and many dollops of sambal. It was then sent in to the oven for 30mins of grilling.
The stingray turned out fine, except for a strong pungent smell, sort of dried fishy, thai fish sauce kind. I then thought maybe i missed a process, a cleansing kind. Vaguely remembered my late granny soaking fishes in a mixture tamarind juice and salt. Wonder if that is the solution.
By the way, i guess Ed enjoyed the fish, served with short grain brown rice and stirfried baby kailan, with chincalok at the side.
Cleaned the stingray before panfrying it. I then packed it in aluminium foil and banana leaf, with a few strings of onions and many dollops of sambal. It was then sent in to the oven for 30mins of grilling.
The stingray turned out fine, except for a strong pungent smell, sort of dried fishy, thai fish sauce kind. I then thought maybe i missed a process, a cleansing kind. Vaguely remembered my late granny soaking fishes in a mixture tamarind juice and salt. Wonder if that is the solution.
By the way, i guess Ed enjoyed the fish, served with short grain brown rice and stirfried baby kailan, with chincalok at the side.
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