Stingray 魔鬼鱼
Stingray from Pontian has a unique sweet taste that cannot be found elsewhere. It is mild in flavour and medium in texture. It is suitable to stir fry and deep fry it with a spicy style. Fish Club only chooses and sells the female stingrays because they do not have strong ammonia-like smell like male stingrays.
笨珍野生的魔鬼有别于来自其他海域的魔鬼鱼，它的肉质中等，但是它的味道更加清甜。它适合翻炒和油炸，用来烹煮辛辣的食物。Fish Club 只挑选雌性魔鬼鱼售卖，因为它们不会像雄性魔鬼鱼带有强烈的氨味。
Chinese Name(s): 魔鬼鱼 / 鲂鱼 / 鯆鱼
Local Name(s): Pari / Tou Mak
Origin: Pontian
产地：笨珍
Type: Wild Caught
种类：野生
Flavour: Mild
口味：清淡
Texture: Medium
肉质：中等
Cooking Method: Spicy Style
烹煮方式：辛辣
Weight Loss after cleaning (whole fish): 25-30%
清理后重量减少（全鱼）: 25-30%
Caution: Customized cutting is NOT available.
注意：恕不接受客制化切割
Storage: Keep frozen at -18°C. For best quality, consume within 3 months.
储存方式：冷冻雪藏 -18°C。购买后3个月内食用，品质最佳。
✅ 100% Preservative Free 绝无防腐
✅ Cleaned & Gutted 去鳞清内脏
✅ Vacuum Packed 真空包装
✅ Flash Frozen 急速冷冻
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“These creatures are dangerous… but also dangerously delicious.”
How To Make: Sambal Stingray in Banana Leaf
Ingredients
- 1 ounce (about 1/2 cup) dried red chilies
- 2 ounces (about 1/2 cup) dried small shrimp (available in Asian markets)
- 10 to 12 large garlic cloves
- 8 to 10 shallots, peeled
- 3-inch piece ginger, peeled and coarsely chopped
- 3-inch piece lemon grass, white end, coarsely chopped
- 1 teaspoon belachan shrimp paste, available in Asian markets or 2 teaspoons fish sauce
- 1 tablespoon tamarind paste or lime juice, more to taste
- 2 tablespoons light brown sugar, more to taste
- ¼ cup raw peanuts
- 2 tablespoons vegetable oil, plus more for fish
- 1 whole, skinless skate wing, 1 1/2 to 2 pounds, or firm fillets like snapper, about 3/4-inch thick
- 3 banana leaves (available frozen at Asian and Latin markets)
- Slices of lemon, for garnish
- Slices of white onion, for garnish
- Sprigs of cilantro, for garnish
Steps
- Make the sambal: In separate bowls, soak the chilies and the dried shrimp in water to cover for 10 minutes, then drain. Remove and discard stems and seeds from the chilies.
- In a blender, combine the chilies, shrimp and remaining sambal ingredients, except the oil, with 1/2 cup water. Blend until finely chopped but not smooth. Heat the oil in a frying pan over medium heat and add the sambal. Cook, stirring often, until it is moist, thick and dark red, adding water 1 tablespoon at a time if needed to prevent scorching.
- Cook the fish: Rinse and dry the fish and sprinkle it with salt. Heat a grill to high, or place a heavy skillet (with a lid) over medium-high heat. Spread one side of the fish with a thin layer of sambal. Place a banana leaf on grill (or in skillet), drizzle lightly with vegetable oil and place the fish on top, sambal side up. Cover grill or pan and cook about 8 minutes, until the banana leaf is toasted and the sambal is dry and fragrant. Remove the leaf and fish from the heat. Place a new banana leaf on grill or in pan, drizzle it with oil, flip fish onto it and spread more sambal on top. Cover and cook another 6 to 8 minutes, until cooked through.
- Place another leaf on a platter. Flip the fish onto it, spoon more sambal over the top and garnish with lemon and onion slices and cilantro sprigs. To serve whole skate, slide the fish off the spine with a spoon.
Also Try: Stingray Assam Pedas
https://cooking.nytimes.com/recipes/1014104-sambal-stingray-in-banana-leaf
