Deep Fried Stingray at Tracey Parrish blog

Deep Fried Stingray. It’s essentially fish smothered in a rich and spicy paste, wrapped in banana leaves, and either grilled or baked. For an added tanginess and mild sweetness, squeeze some calamansi juice over the sambal and stingray, and serve with plain, white rice. When it’s cooked with skate, it’s also referred to as sambal stingray, though any kind of fish (such as snapper) will do. Deep fried, topped with spicy sauce, garnished with coriander leaves and served with lime wedges. The stingray is soft and sweet, perfectly matched with the flavourful sauce. Place the stingray on one piece of banana leaf and add the sambal chilli paste sparingly over one side of the stingray. Heat up a deep frying pan with 3 tbsp of cooking oil.

Deepfried Flounder with Onions and Vegetables in Asian Sauce on a Plate. Stock Image Image of
from www.dreamstime.com

It’s essentially fish smothered in a rich and spicy paste, wrapped in banana leaves, and either grilled or baked. Deep fried, topped with spicy sauce, garnished with coriander leaves and served with lime wedges. Place the stingray on one piece of banana leaf and add the sambal chilli paste sparingly over one side of the stingray. Heat up a deep frying pan with 3 tbsp of cooking oil. The stingray is soft and sweet, perfectly matched with the flavourful sauce. For an added tanginess and mild sweetness, squeeze some calamansi juice over the sambal and stingray, and serve with plain, white rice. When it’s cooked with skate, it’s also referred to as sambal stingray, though any kind of fish (such as snapper) will do.

Deepfried Flounder with Onions and Vegetables in Asian Sauce on a Plate. Stock Image Image of

Deep Fried Stingray When it’s cooked with skate, it’s also referred to as sambal stingray, though any kind of fish (such as snapper) will do. Place the stingray on one piece of banana leaf and add the sambal chilli paste sparingly over one side of the stingray. Deep fried, topped with spicy sauce, garnished with coriander leaves and served with lime wedges. The stingray is soft and sweet, perfectly matched with the flavourful sauce. It’s essentially fish smothered in a rich and spicy paste, wrapped in banana leaves, and either grilled or baked. Heat up a deep frying pan with 3 tbsp of cooking oil. For an added tanginess and mild sweetness, squeeze some calamansi juice over the sambal and stingray, and serve with plain, white rice. When it’s cooked with skate, it’s also referred to as sambal stingray, though any kind of fish (such as snapper) will do.

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