- Updated: January 16, 2021
In this dish, stingray fillets are cooked in a green curry paste which is flavoured with belacan (Malaysian shrimp paste). And it goes well with a serving of hot steaming rice.
There are many variations of green curry, but the basic ingredients are mostly similar.
The thinly sliced kaffir lime leaves, lemongrass and tamarind juice will give the dish a fragrant smell to balance the smell of the belacan and stingray.
Notes
Tbsp = tablespoon.
Additional information on how to make the green curry paste and about belacan can be found here.
Stingrays are a group of sea rays, which are cartilaginous fish related to sharks. Its flesh has a strong fishy smell. It is best cooked with a lot of spices.
Method
1. Mix the pieces of stingray with the marinade ingredients. Ensure that all the exposed sections are covered with the marinade. Let it marinade for 30 minutes in the refrigerator.
2. After that, heat up the pan with 2 tbsp oil.
3. Add 10 tbsp of the green curry paste (mixed with lime juice), sugar, lemongrass, and half of the lime leaves.
4. Stir and sauté on a medium heat for 5 minutes or until fragrant.
5. Add water, tamarind juice, and coconut milk and let it simmer for 2 minutes.
6. Add in the marinated stingray and red chilli. And cook for 10 minutes or until the fish is cooked.
7. Add the rest of the lime leaves and stir and mix for 1 minutes.
8. Switch off the flame and serve hot.
Ingredients
Main
350 g stingray fillet(s). Cut into 3 cm pieces.
4 stalks lemongrass (The leftover green parts from the stalks used in making the paste will do). Cut into 3 cm pieces.
10 Kaffir lime leaves. Slice each leaf into two and discard the midrib (the central vein of a leaf).
1 tbsp tamarind concentrate.
1 cup water.
½ cup coconut milk.
2 tbsp oil.
1 tbsp sugar.
½ of a lime for juice.
1 red chilli. Slice it, remove the seeds, and cut into 2 pieces.
10 tbsp green curry paste. Please refer below and to the green curry paste recipe page.
Marinade
1 tbsp salt.
½ tbsp black pepper.
2 tbsp cumin powder.
1 tbsp coriander powder.
½ tbsp turmeric powder.
Prep Time: 10 minutes.
Cook Time: 20 minutes.
Total Time: 30 minutes.
Servings: 4 with rice.
Cuisine inspiration: Thai and Malaysian Chinese.
Green curry paste ingredients.
This can be prepared in advance and stored in the refrigerator. Preferably consumed within 3 days.
(Please refer to the green curry paste recipe page)
Wet ingredients
20 large green chillies.
4 to 6 green bird’s eye chilies (Cili padi) – Optional.
4 shallots chopped.
1 bulb garlic chopped.
4 stalks lemongrass. Remove the white parts for use. Keep the green parts for use in other recipes.
10 lime leaves sliced into small pieces.
5 branches cilantro (coriander leaves) finely chopped.
3 cm Galangal (Lengkuas, 南姜: Nán jiāng). Alternatively, you can use normal ginger.
1 lime squeezed for the juice. Add and mix the juice with the paste prior to using.
Dry ingredients
1 piece 4 cm X 0.5 cm of belacan.
1 tbsp palm sugar.
½ tbsp crushed coriander seeds or powder.
¼ tbsp crushed cumin seeds or powder.
½ tbsp crushed white peppercorns or powder.