Revealing 3 Delicious Grilled Stingray Fish Recipes
Grilled stingray fish is a unique dish in cuisine. With its fresh and delicious flavor, and tender and fragrant fish meat, combined with the harmony of various spices, grilled stingray fish will provide you with an exquisite culinary experience. Let’s explore how to make irresistibly delicious grilled stingray fish!
I/ How to Make Irresistibly Delicious Satay Grilled Stingray Fish
One of the simplest and tastiest ways to prepare grilled stingray fish is the Satay style. Below, KINGFISH will guide you through the detailed steps to make Sa-Te grilled stingray fish that tastes just right.
1. Ingredients
• 1 fresh stingray fish (about 1-1.5 kg)
• 2-3 tablespoons of Satay sauce
• 2 tablespoons of oyster sauce
• 1 tablespoon of fish sauce
• 1 tablespoon of sugar
• 1/2 teaspoon of ground black pepper
• 2-3 cloves of finely chopped garlic
• 1 finely chopped purple shallot
• 1-2 fresh red chili peppers (optional)
• Fresh herbs (cilantro, sawtooth herb, basil)
• 1/2 of lime
2. Ingredient Preparation
Rinse the stingray fish thoroughly under cold water and pat it dry with paper towels. Use a sharp knife to lightly cut from the head to the tail to clean the fish’s intestines. Then, split both sides of the fish open like a book (without cutting the tail). Use a sharp knife to lightly score the fish’s flesh to make it more fragrant.
Prepare the spice mixture: mix Sa-Te sauce, oyster sauce, fish sauce, sugar, black pepper, finely chopped garlic, finely chopped purple shallot, and fresh red chili peppers. Stir well to combine the spices.
3. Marinating the Fish
Evenly coat the two sides of the stingray fish with the spice mixture using a brush or chopsticks. To enable the flavors to seep into the fish, cover it tightly and refrigerate for at least an hour.
4. Grilling the Fish
The fish should be cooked for 15 to 20 minutes on the grill, or until both sides are golden brown.
As the fish is cooking, get the sauce ready. In a small bowl, mix together Satay sauce, fish sauce, sugar, and lime juice. Until the sugar is entirely dissolved, stir vigorously.
After the fish is cooked and browned, you have two options: dip it into the sauce or dab it with a little bit of it. The fish can then be topped with fresh herbs like basil, and cilantro.
5. Enjoying the Dish
Satay grilled stingray fish is usually eaten with bread, noodles, or steamed rice. You may savor the spicy, delicious fish with a sweet-and-sour dipping sauce and fresh herbs.
Note: To avoid the stingray fish drying out and losing its softness, take care not to grill it for an extended period of time while creating Satay grilled stingray fish. The thickness of the fish and the oven temperature can affect how long it grills.
II/ How to Make Simple Charcoal-Grilled Stingray Fish
In addition to marinating stingray fish Satay style, KINGFISH will guide you through another way to marinate and grill stingray fish using charcoal.
1. Ingredients
• 1 fresh stingray fish (about 1-1.5 kg)
• 2-3 tablespoons of salt
• 2-3 tablespoons of sugar
• 1 tablespoon of pepper
• 2 tablespoons of olive oil
• 1-2 cloves of finely chopped garlic
• 1 finely chopped purple shallot
• Fresh herbs (cilantro, basil,…)
• 1/2 lime
2. Fish Preparation
Rinse the stingray fish thoroughly under cold water and pat it dry with paper towels. Use a sharp knife to lightly cut from the head to the tail to clean the fish’s intestines.
3. Marinating the Fish
To make the marinade, combine the salt, sugar, pepper, olive oil, finely minced garlic, and finely chopped purple shallot. Distribute this mixture equally across the stingray fish’s two sides, paying particular attention to the fish’s indentations and cracks. To guarantee that the spices are evenly absorbed, massage gently.
4. Grilling the Fish
Heat up some charcoal in a big pot or oven. After the charcoal has turned red and produced enough smoke to grill the fish, place it at the bottom of the pot or oven.
The stingray fish should be placed on a grill or grilling tray. Place the fish on a grill grate or grilling rack, or on top of the oven or pot. Keep the fish and smoke inside by covering the oven or pot. The fish should be cooked for 30 to 40 minutes on the grill, or until the flesh peels off easily and the fish is golden brown on both sides.
As the fish is cooking, get the sauce ready. In a small bowl, mix together a tiny amount of salt, sugar, pepper, and lime juice. Until the sugar is entirely dissolved, stir vigorously.
5. Enjoying the Dish
Steamed rice or vermicelli noodles are usually served with charcoal-grilled stingray fish. The fish is spicy and tasty, and it goes well with fresh herbs and a sweet-and-sour dipping sauce.
Note: When cooking fish over charcoal, make sure the charcoal is burning steadily and doesn’t generate a lot of smoke, which might impart an unpleasant flavor to the fish. Make frequent checks to make sure the fish doesn’t burn.
III/ How to Make Silver Paper-Grilled Stingray Fish
1. Ingredients
• 1 stingray fish (about 500 grams)
• 100 grams of stingray liver
• Silver paper
• Seasonings: Cooking oil, sugar, salt, seasoning powder, MSG, Satay sauce, turmeric powder
2. Preparing the Stingray Fish
Gut the stingray fish and remove all internal organs (leave the liver alone, if feasible) to clean it. The fish should then be completely rinsed by scrubbing it with salt and vinegar and then washing it with cold water. To help the fish absorb the spices more rapidly, score it horizontally.
3. Preparing the Seasonings
Clean the stingray liver and grind it finely. Then, mix the liver with 1 tablespoon of Satay sauce, 1/2 teaspoon of turmeric powder, 1 teaspoon of salt, 2 teaspoons of seasoning powder, 1/2 teaspoon of sugar, and 1/2 teaspoon of MSG. Stir well to dissolve all the components.
4. Marinating the Fish
Pour the seasoning mixture evenly over the entire surface of the fish. Make sure the fish gets equally infused with the spices by giving it a good massage with your hands. After giving the fish about twenty minutes to marinade, wrap it in silver paper.
5. Grilling the Fish
The stingray fish should be positioned in the center of the unfolded silver paper, and it should be carefully wrapped to keep the eel from sticking out. Fish should be placed on a grilling rack over hot charcoal and cooked for about 25 minutes, rotating it often to ensure equal cooking. An oven or a frying pan will work just fine if you don’t have a grilling rack over hot charcoal.
6. Enjoying the Dish
Your grilled stingray fish on silver paper is ready. As it’s still hot, savor this meal. To enhance the distinctive taste of the meal, you may serve it with a variety of fresh vegetables, rice paper, or vermicelli noodles.
IV/ Conclusion
A tasty and mouthwatering dish that’s ideal for get-togethers with friends or family is grilled stingray fish. Nobody can resist the allure of grilled stingray fish because to its distinct flavor and high nutritious content. With your family, try making and enjoying this flavorful grilled stingray fish meal.
