Saturday, August 28, 2010

Ikan Pari/Stingray Sambal/gravy

What happens if you are health conscious and don't like fried stuffs (fried kembung with assam sauce, fried fish in cili padi sauce and fried fish in soy sauce)??. So the option will be this typical Malaysian style fish dish. Grilled over banana leaves with sambal made with lengkuas/galangal, serai/lemongrass and chillies.

To be blend/ground (sambal paste)
1/2 inch ginger
5 pips garlic
1 medium size onion
1/2 inch fresh turmeric/kunyit
1/2 inch galangal/lengkuas
1 lemongrass/serai
1 tomato
5 dried red chillies
1 tbsp lime/lemon juice
Salt to taste

Other ingredients:
2  medium size ikan pari
Banana leaf (as needed)
Just that bit of oil

In a non-stick pan, place banana leaves, drizzle oil, add sambal paste and place the fish over.  

Place another piece of banana leaf , gently press over fish and cover with lid.
Cook over low heat for about 15-20 minutes
Then turn to cook the other side.
(Note; in between check if fish is thoroughly cooked)

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