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
1 tsp turmeric powder
15 starfruit, halved
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!