We love sting Ray (skate wings) here. Usually, the preferred way of eating in our hawker centers will be grilled on a banana leaf and then topped with a piquant sambal sauce. I’ve made one before and shared it here.
But last Saturday, I made this dish so that it could be mixed together with my other seafood dishes in a shellout day meal (Header Picture).
It’s a sambal dish but I added garam masala and plenty of black pepper. Fry till quite dry and caramelised but make sure not to overcook the fish or it’ll be dry.
The next few steps are video recordings of me frying the paste and then adding in the aromatic leaves i.e. curry leaves and lime leaves. And then the stingray pieces, and finally lots of black pepper and of course salt to taste. Fry till fish is cooked and the skins slightly caramelised.
You can squeeze calamansi lime over before eating for a more uplifting experience!
The Occasional Cook 