Wednesday, July 4, 2012

Stingray Sambal with Starfruit

Star Q

Sometimes the simplest dish can whet a person's appetite, especially when he is really hungry.  No!  I'm not making excuses for the entry of this simple recipe, but I really did enjoy it.  I usually use ordinary mackerel or spanish mackerel for this dish and never with starfruit to provide the sour note.  But the change was a pleasant one.  The proof was the two plates of rice that I finished off at one seating!

300g stingray, cut into portions
1 cup birds eye chili
8 shallots
1 tsp turmeric powder
15 starfruit, halved 
Vegetable oil
Salt for seasoning

Season the stingray with salt and turmeric and fry until cooked, then, dish out.  Meanwhile, in a blender, blitz the birds eye chili and shallots until fine.  Heat about 2 tbs vegetable oil in a wok then saute the birds eye chili and shallots.  Once aromatic, add the fried stingray and the starfruit to the mixture.  Season with salt and cook for a further two minutes.  Serve hot!

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