Petitchef

Stingray with salted vegetables

Main Dish
3 servings
10 min
15 min
Very Easy

Ingredients

Number of serving: 3
Stingray fish - 500 g (cut into bite size pcs)

Salted Vegetable (Sour Pickled Mustard) - 1 pkt 350 g

Red Chilli - 2 nos (1 - chopped finely, 1 - sliced for garnish)

Ginger - 2" knob (Shredded)

Garlic - 1 no (crushed)

Preserved black bean - 1 tablespoon (optional)


Sauce:

Stock/water - 15 0ml (7.5 tablespoons)

Sugar - 1 teaspoon (1.5 teaspoon if using preserved black bean)

Vetsin (msg) - 1/2 teaspoon

Light sauce - 2 teaspoons

Oyster sauce - 2 teaspoons

Vinegar - 1 teaspoon

Wine - 1 teaspoon

Preparation

  • Use 3 tablespoons oil to fry shredded ginger, dish out set aside for garnish.
  • Use the ginger oil to fry garlic, chopped chilli (and preserved black bean if adding) till fragrant.
  • Add stingray pieces and salted vegetables to saute for 1-2 minutes.
  • Add sauce to simmer till fish is cooked.
  • Dish out and garnish w/fried ginger and sliced Chilli.





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