Stingray recipes abound throughout the world, with dried forms of the wings being most common. For example, in Singapore and Malaysia, stingray is commonly barbecued over charcoal, then served with spicy sambal sauce. It is usually cooked in a banana leaf. Generally, the most prized parts of the stingray are the wings (flaps is the proper terminology), the "cheek" (the area surrounding the eyes), and the liver. The rest of the ray is considered too rubbery to have any culinary uses.
Clean and cut pieces of stingray are coated with sambal chilli and put in refrigerator. After an hour it is taken out to defrost, and has to be salted if necessary. Then pieces of stingray are folded in oiled banana leaves and barbecued for about ten minutes in medium heat. The barbecued stingray is served with wedged lemon or lime.
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Barbecued Stingray, samfusionz-recipes.tripod.com
Singapore Style Barbecued Stingray ( Ikan Pari Panggang ), yohanagourmet.blogspot.com
Recipe: Barbecued Stingray, www.foodista.com