Grilled Stingray with Mango Kerabu Recipe

Grilled Stingray with Mango Kerabu Recipe

(Malaysian Nyonya Recipes)

600 g stingray (ikan pari)

½ teaspoon salt

1 teaspoon turmeric powder (kunyit)

Juice from 2 calamansi

1 big, square piece banana leaf

Ingredients for Mango Kerabu:

150 g half ripe apple mangoes, shredded

100 g  cucumber, cored and shredded

10 pieces chili padi (bird's eye chilies), finely sliced

6 shallots, peeled and shredded

5 kaffir lime leaves (daun limau purut), finely sliced

Sauce:

Sugar to taste

1 tablespoon fish sauce (Nampla)

1 tablespoon plum sauce

1½ tablespoon calamansi juice

½ teaspoon sesame oil

3 stalks scallions, chopped to garnish

3 stalks coriander (cilantro) leaves, chopped to garnish

Method:

Marinate stingray with salt, turmeric powder and calamansi juice for an hour.  Wrap with banana leaf and grill over barbecue pit until fish is cooked.  Remove to a plate and serve with prepared mango kerabu.

To make mango kerabu:

In a mixing bowl, combine sauce ingredients.  Add shredded mangoes, chili padi and shallots.  Lastly add shredded cucumber and toss well.  Serve barbecued or grilled stingray fish with this kerabu.

Note:  Kerabu, often described as salad, is traditionally a preparation of fresh vegetables or fruits, served with a sour and hot dressing.  Sometimes, pre-cooked meat like chicken and sotong (squids or calamari), are mixed to make a chicken or sotong kerabu.  Kerabu has its origin in Malay cooking and is now also part of the Nyonya (Straits Chinese) cuisine.