Enjoy BBQ Stingray at home using oven!
Ingredients:
- 500-600g Stingray (Get fishmonger to cut stingray into smaller pieces and slice half in the Centre. This will enable stingray to cook faster and more evenly).
- 2 packets of store bought chili (bought from wet market)
- 2 big yellow onion 🧅 (sliced)
- 3 stalks of lemongrass (smashed and sliced diagonally into 2 inches)
- 1 big piece of banana leaves (rinse and use a wet damp to clean well)
- 6 pieces of limes
- 2 tbsps of salt
Method:
- Rinse stingray with water. Add salt and squeeze 3-4 limes over stingray. Rubbed all over stingray to remove smell and scums. Wash and rinse well. Pat dry and set aside.
- Lay aluminum foil of baking tray. Lay banana leave on top. Arrange some slices onions and lemongrass on top of banana leaves. Coat one side of stingray generously with chili, then place on onions and lemongrass. Then coat the other side of stingray generously with chili also and top with the rest of the sliced onions and lemongrass.
- Slowly wrap stingray into a parcel with banana leaves. I tucked the end of the bananas leaves and use some toothpicks to secure the parcel.
- Bake stingray parcel in preheated oven of 190degrees, for around 45mins. Used a satay stick or chopsticks to check for doneness. Remove parcel from oven and slowly open it. Squeeze limes juice over and serve hot.
Below is the photo of the store-bought sambal chili I used:
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