Fried Stingray (Ikan Pari) With Lemongrass Spicy Sauce Recipe
Deep fried, topped with spicy sauce, garnished with coriander leaves and served with lime wedges.
Ingredients
- 350g stingray/ikan pari
- 1 tsp turmeric/kunyit powder
- 1 tbsp rice flour
- To blend/ground
- 1 lemongrass/serai
- 1 inch ginger
- 5 garlic
- 5 shallots
- 1 inch fresh turmeric/kunyit
- 1 inch galangal/lengkuas
- 10 dried red chillies
- 1 inch roasted shrimp paste/belacan (or powdered version)
- Oil as needed
- Salt for taste
- For Garnishing:
- Coriander leaves - sliced
- Lemon/lime wedges
Directions
- Combine turmeric powder, rice flour and salt.
- Dust over fish.
- Deep fry and place on a serving plate.
- Leave about 4 tbsp of oil the same wok.
- Put in blended ingredients and season with salt.
- Fry till aromatic and oil splits.
- Top over fish.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 3 servings | |
| Calories 30 | |
| Calories from Fat 2 | 7% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 75mg | 2% |
| Total Carbs 7.61g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.66g | 0% |
| Protein 0.79g | 1% |
