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sambal Stingray


shortie

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I don't have a recipe as my girlfriend used to cook it. The best rays to use are the smaller ones, the monster rays are too tough and not as nice. After catching a ray, the important thing is to be mindful of the barb on the tail. I usually cut off the tail above the barb and after that the stingray can be handled with little fear of injury. then take a sharp knife and cut off the flaps, the flaps are just all muscle and skin and cartilage. take as much as you can. After that is most disgusting part, and the one that might put you off even trying it, is the cleaning. theres lots of slime and goo and everyone has their own way of doing it. I run the flap under warm water and scrape off the slime with a knife. it takes me a while but i can get them squeaky clean.

After its clean i sometimes fillet the flap as it might be too thick. there will be a middle layer of cartilage and you can just fillet it and get one piece with just meat and the other with the cartilage attached After that its just a simple matter of wrapping the sting ray flap on a banana leaf(if available) or just foil if you don't have it, slather on the sambal and put it on the bbq, skin side down. I prefer the skin to be slightly burnt as well. Unfortunately I don't have the recipe for the sambal as my girlfriend used to make her own. I'll see if i can find some good premade ones

here are some sample pics

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