This is a print preview of "Fried Stingray (Ikan Pari) With Lemongrass Spicy Sauce" recipe.

Fried Stingray (Ikan Pari) With Lemongrass Spicy Sauce Recipe
by Navaneetham Krishnan

Fried Stingray (Ikan Pari) With Lemongrass Spicy Sauce

Deep fried, topped with spicy sauce, garnished with coriander leaves and served with lime wedges.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Malaysia Malaysian
Cook time: Servings: 3 person

Goes Well With: side dish fo rice

Ingredients

  • 350g stingray/ikan pari
  • 1 tsp turmeric/kunyit powder
  • 1 tbsp rice flour
  • To blend/ground
  • 1 lemongrass/serai
  • 1 inch ginger
  • 5 garlic
  • 5 shallots
  • 1 inch fresh turmeric/kunyit
  • 1 inch galangal/lengkuas
  • 10 dried red chillies
  • 1 inch roasted shrimp paste/belacan (or powdered version)
  • Oil as needed
  • Salt for taste
  • For Garnishing:
  • Coriander leaves - sliced
  • Lemon/lime wedges

Directions

  1. Combine turmeric powder, rice flour and salt.
  2. Dust over fish.
  3. Deep fry and place on a serving plate.
  4. Leave about 4 tbsp of oil the same wok.
  5. Put in blended ingredients and season with salt.
  6. Fry till aromatic and oil splits.
  7. Top over fish.