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600g stingray, skin removed
2 tablespoons sweet ketchup or thick
dark soy sauce
1 tablespoon freshly-ground black pepper
½ teaspoon salt
1 teaspoon sugar
cut limes (calamansi) and chili paste
banana leaves
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Method:
Wash stingray well and pat dry.
Mix sweet ketchup, pepper, salt and sugar together and rub over
stingray. Place stingray onto a piece of banana leaf and grill
under a hot grill or over hot coals, turning once, for 4 to 5 minutes
per side, or until cooked through. Serve hot with cut limes and
chili paste on the side.
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