Pan fried Stingray with onion and Sambal Belachan
Ingredient 1. Stingray - 2 pcs (unable to share the weight as I didn't buy it.) 2. Yellow onion - 2 bulbs (slice) 3. Sambal Belachan - 3 tbsp (add more if you prefer it spicier) 4. Lime or green lemon - 1 fruit (own preference)
The Dish 1. Heat up a non stick pan and add 1 tbsp of cooking oil.
2. Once heated, place in the prepared stingray and pan fried each side for 4 mins before flipping over to the other. Please note that if your stingray is more than 3cm thick, you will need to cater extra pan frying time. As the one that I am using is relatively thick, I pan fried every side twice at 4 and 3min respectively.
3. Once nicely done, place them on a serving plate.
4. Heat pan and add 3 tbsp of cooking oil. Place in 3 tbsp of Sambal belachan and stir fry till fragrance before adding the sliced onion. Saute the onion with the Sambal till onion turn soft.
5. Off heat and serve the Sambal mixture onto your pan fried stingray and serve immediately with some lime or green lemon.
Note, please moderate your pan frying timing for your stingray. The thicker it is the more time you will need. If your pan comes with a cover, use it. It will help shortening your cooking time.
I did not make my own sambal belachan. I bought a bottle from supermarket and use. More economical.
Hope these steps helps.
Happy cooking and Bon Appetit!
