Another Aunt's Cooking recipe requested by Angie. One of my favourite fish dishes that go so well with rice and porridge.
Recipe: Stingray w/Salted Vegetables
Ingredients:Stingray fish - 500g (cut into bite size pcs)
Salted Vegetable (Sour Pickled Mustard) - 1 pkt 350g (rinse & soak for 10mins, cut into short strips)
Red Chilli - 2 nos (1 - chopped finely, 1 - sliced for garnish)
Ginger - 2" knob (Shredded)
Garlic - 1 no (crushed)
Preserved black bean - 1 tbsp (optional)
Sauce:
Stock/water - 150ml (7.5tbsp)
Sugar - 1 tsp (1.5tsp if using preserved black bean)
Vetsin (msg) - 1/2 tsp
Light sauce - 2 tsp
Oyster sauce - 2 tsp
Vinegar - 1 tsp
Wine - 1 tsp
Method:
1. Use 3 tbsp oil to fry shredded ginger, dish out set aside for garnish.
2. Use the ginger oil to fry garlic, chopped chilli (& preserved black bean if adding) till fragrant.
3. Add stingray pcs and salted vegetables to saute for 1-2mins.
4. Add sauce to simmer till fish is cooked.
5. Dish out and garnish w/fried ginger & sliced Chilli.
Recipe: Stingray w/Salted Vegetables
Ingredients:Stingray fish - 500g (cut into bite size pcs)
Salted Vegetable (Sour Pickled Mustard) - 1 pkt 350g (rinse & soak for 10mins, cut into short strips)
Red Chilli - 2 nos (1 - chopped finely, 1 - sliced for garnish)
Ginger - 2" knob (Shredded)
Garlic - 1 no (crushed)
Preserved black bean - 1 tbsp (optional)
Sauce:
Stock/water - 150ml (7.5tbsp)
Sugar - 1 tsp (1.5tsp if using preserved black bean)
Vetsin (msg) - 1/2 tsp
Light sauce - 2 tsp
Oyster sauce - 2 tsp
Vinegar - 1 tsp
Wine - 1 tsp
Method:
1. Use 3 tbsp oil to fry shredded ginger, dish out set aside for garnish.
2. Use the ginger oil to fry garlic, chopped chilli (& preserved black bean if adding) till fragrant.
3. Add stingray pcs and salted vegetables to saute for 1-2mins.
4. Add sauce to simmer till fish is cooked.
5. Dish out and garnish w/fried ginger & sliced Chilli.
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