Ingredient and Portion
Juicy Sambal Stingray
Submit Recipe
800g Stingray ( I bought 2 x 400g from NTUC)
1 small bottle of Chilli sauce ( i used singlong Sambal Chilli Prawn)
2-3 medium sized onions
4 lime
Salt
1 small bottle of Chilli sauce ( i used singlong Sambal Chilli Prawn)
2-3 medium sized onions
4 lime
Salt
Method
Preparation Instructions:
1. Wash the stingray in salt water and drain the water away.
2. Rub some salt on the stingray.
3. Remove skin and slice the onion top down into half and cut into thin semi circles.
4. Coat the stingray surfaces with chilli sauce generously
Cooking Instructions:
1. Place 1/2 of the onions into HCP and turn on 3/4 flame strength
2. Place the stingray on the onions, try not to overlap.
Add more chili if required to coat the stingray
3. Place remaining 1/2 of the onions onto stingray and close the lid. Wait for about 4.5 minutes.
4. Flip over. Wait for 4.5 minutes.
5. Open the lid when fish is cooked.
6. Serve on a plate and add lime before consumption.
1. Wash the stingray in salt water and drain the water away.
2. Rub some salt on the stingray.
3. Remove skin and slice the onion top down into half and cut into thin semi circles.
4. Coat the stingray surfaces with chilli sauce generously
Cooking Instructions:
1. Place 1/2 of the onions into HCP and turn on 3/4 flame strength
2. Place the stingray on the onions, try not to overlap.
Add more chili if required to coat the stingray
3. Place remaining 1/2 of the onions onto stingray and close the lid. Wait for about 4.5 minutes.
4. Flip over. Wait for 4.5 minutes.
5. Open the lid when fish is cooked.
6. Serve on a plate and add lime before consumption.
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