- Stingrays washed and cut into desired size (not too small, else it will break). Okra (Lady finger) cut to about 2/3 inches long.
- Pre-packed Assam paste. Chopped Ginger, Chili, Onion. Sliced Tomatoes (chop is fine). U really do not need these, but The Viand add these to intensified the pre-packed Assam paste.
- Sliced Onion to be add towards the end of the quick-braising. Roughly chopped Parsley for Garnishing.
- Salt, Sugar and Oyster sauce. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Saute all the Part 1 Side Ingredients with the pre-packed Assam Sambal till aromatic and oil starts to separate. Add desired amount of water (this will be ur sauce) and bring to boil. Turn heat to low and simmer for abt 30 mins or till everythings soften to disintegrate.
Meanwhile, brown the Stingray to render out some of the fat. Try to brown all sides of the Stingray, set aside to drain off excess oil. Steam the Okra for about 5 mins. This process will help the Okra stay crunchy. Set aside.
When the soup is ready, blend it and sieve to get a slightly thicken smooth sauce. Saute the sliced Onion till aromatic. U dont need to add any other spices bcos everything is already in the sauce. Add the the sauce, bring it to boil, season with the Seasoning Ingredients. Gently add in the Stingray and Okra. Stir gently to avoid breaking the fish. Bring to boil and simmer for abt 3-5 mins. Dish out and serve hot.