A recipe is like a theme and should be play each time with a variation. And this is neither 'gourmet' nor 'this' or 'that' cooking. It's just simple good 'home cooking'
Print-GRILLED STINGRAY (IKAN BAKAR PARI)
Stingrays washed and cut into desired size (not too small, else it will break). Okra (Lady finger) sliced to about 1 cm thick.
Sliced Onion, a stick of Lemongrass, Curry leaves, Chili Padi (Bird-eye chilli), Curry powder, Hot Chilli Sauce (Thai Sriracha Chilli) and Sambal Paste.
Banana leaf for grilling.
Salt, Sugar and Oyster sauce. All to taste. 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 !!!
Mix all the Part 1 of Marinating Ingredients. Mix well and marinate the Fish for at least for a couple of hours or better still overnite. Heat up a non-sticking Pan, place a large enough piece of Banana Left in it and spread a generous amount of oil over it. Gently place in the fish, leaving all the sambal/onion mixture. Pan-fry for about 5-minutes on each side in medium-to-low heat.
Meanwhile, Add the sliced Okra into the Onion/Sambal paste and mix well. Then, scope this mixture over the fish, making sure all evenly spread out. Cover with lid and fry for another 5-minutes or so. If U prefer a drier or a slightly charred fish, turn up the heat and let fry a little longer. Serve hot.