3 Dishes of Winged Fish Meat! Sea Delicacy from a Stingray
- 10 months ago
Winged fish meat, commonly known as stingray meat, is a delicacy enjoyed in various cuisines around the world. It has a unique texture and flavor that makes it a favorite among seafood lovers. Here are three delicious dishes featuring winged fish meat:
Grilled Stingray Wings:
Ingredients:
2 pounds of stingray wings
3 cloves of garlic, minced
1 tablespoon ginger, grated
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon vegetable oil
Freshly ground black pepper
Lime wedges and fresh cilantro for garnish
Instructions:
Rinse the stingray wings thoroughly under cold water and pat them dry with paper towels.
In a bowl, mix together minced garlic, grated ginger, soy sauce, oyster sauce, honey, sesame oil, vegetable oil, and a pinch of black pepper to create the marinade.
Place the stingray wings in a shallow dish or a resealable plastic bag and pour the marinade over them. Ensure that the wings are evenly coated. Cover or seal the container and let it marinate in the refrigerator for at least 1 hour (overnight for better flavor).
Preheat the grill to medium-high heat. Grill the stingray wings for about 4-5 minutes on each side or until cooked through and slightly charred.
Serve the grilled stingray wings with lime wedges and fresh cilantro on top.
Stir-Fried Stingray with Vegetables:
Ingredients:
1 pound stingray fillets, cut into bite-sized pieces
1 cup broccoli florets
1 red bell pepper, sliced
1 carrot, julienned
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon hoisin sauce
2 cloves garlic, minced
1-inch piece of ginger, grated
2 tablespoons vegetable oil
Cooked rice or noodles, for serving
Instructions:
In a small bowl, mix together soy sauce, oyster sauce, fish sauce, and hoisin sauce to create the stir-fry sauce. Set aside.
Heat vegetable oil in a wok or a large skillet over medium-high heat. Add minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.
Add the stingray pieces to the wok and stir-fry for 2-3 minutes until they start to turn opaque.
Toss in the broccoli florets, red bell pepper, and julienned carrots. Continue stir-frying for an additional 3-4 minutes until the vegetables are slightly tender and the stingray is fully cooked.
Pour the stir-fry sauce over the mixture and toss everything together until evenly coated and heated through.
Serve the stir-fried stingray with vegetables over cooked rice or noodles.
Stingray Curry:
Ingredients:
1 pound stingray fillets, cut into chunks
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground turmeric
1 can (14 ounces) coconut milk
1 cup chicken or fish broth
2 potatoes, peeled and cubed
1 red bell pepper, sliced
1 tablespoon vegetable oil
Salt and pepper to taste
Cooked rice, for serving
Instructions:
In a large pot or Dutch oven, heat vegetable oil over medium heat. Add chopped onions and minced garlic
Grilled Stingray Wings:
Ingredients:
2 pounds of stingray wings
3 cloves of garlic, minced
1 tablespoon ginger, grated
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon vegetable oil
Freshly ground black pepper
Lime wedges and fresh cilantro for garnish
Instructions:
Rinse the stingray wings thoroughly under cold water and pat them dry with paper towels.
In a bowl, mix together minced garlic, grated ginger, soy sauce, oyster sauce, honey, sesame oil, vegetable oil, and a pinch of black pepper to create the marinade.
Place the stingray wings in a shallow dish or a resealable plastic bag and pour the marinade over them. Ensure that the wings are evenly coated. Cover or seal the container and let it marinate in the refrigerator for at least 1 hour (overnight for better flavor).
Preheat the grill to medium-high heat. Grill the stingray wings for about 4-5 minutes on each side or until cooked through and slightly charred.
Serve the grilled stingray wings with lime wedges and fresh cilantro on top.
Stir-Fried Stingray with Vegetables:
Ingredients:
1 pound stingray fillets, cut into bite-sized pieces
1 cup broccoli florets
1 red bell pepper, sliced
1 carrot, julienned
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon hoisin sauce
2 cloves garlic, minced
1-inch piece of ginger, grated
2 tablespoons vegetable oil
Cooked rice or noodles, for serving
Instructions:
In a small bowl, mix together soy sauce, oyster sauce, fish sauce, and hoisin sauce to create the stir-fry sauce. Set aside.
Heat vegetable oil in a wok or a large skillet over medium-high heat. Add minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.
Add the stingray pieces to the wok and stir-fry for 2-3 minutes until they start to turn opaque.
Toss in the broccoli florets, red bell pepper, and julienned carrots. Continue stir-frying for an additional 3-4 minutes until the vegetables are slightly tender and the stingray is fully cooked.
Pour the stir-fry sauce over the mixture and toss everything together until evenly coated and heated through.
Serve the stir-fried stingray with vegetables over cooked rice or noodles.
Stingray Curry:
Ingredients:
1 pound stingray fillets, cut into chunks
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground turmeric
1 can (14 ounces) coconut milk
1 cup chicken or fish broth
2 potatoes, peeled and cubed
1 red bell pepper, sliced
1 tablespoon vegetable oil
Salt and pepper to taste
Cooked rice, for serving
Instructions:
In a large pot or Dutch oven, heat vegetable oil over medium heat. Add chopped onions and minced garlic