Spicy Stir-Fried Stingray (Tumis Ikan Pari Bumbu Pedas)
Ingredients:
| Ingredients | Quantity |
|---|---|
| Grilled stingray fillets | 4 servings |
| Bird’s eye chilies (adjust to taste) | 20 pieces |
| Shallots | 7 cloves |
| Garlic | 4 cloves |
| Fresh tomatoes | 2 medium-sized |
| Galangal | 1-inch piece |
| Kaffir lime leaves | 2 leaves |
| Granulated sugar | 2 teaspoons |
| Salt | To taste |
| Flavor enhancer (e.g., MAGIC seasoning) | To taste |
| Water | As needed |
Instructions:
-
Prepare the Ingredients:
- Wash all the ingredients thoroughly to ensure they are clean and fresh.
- Slice the bird’s eye chilies, shallots, garlic, and tomatoes thinly. These ingredients will form the aromatic base of your stir-fry.
- Gently crush the galangal to release its flavor.
-
Sauté the Aromatics:
- Heat a pan over medium heat and add a little oil.
- Once the oil is hot, add the sliced chilies, shallots, garlic, tomatoes, and the crushed galangal into the pan.
- Add the kaffir lime leaves and sauté everything together until fragrant and softened. The smell of the spices blending together will fill your kitchen with a delicious aroma.
-
Add Water:
- Add a bit of water to the pan, just enough to help the spices create a flavorful base for the stingray.
-
Cook the Stingray:
- Add the grilled stingray fillets into the pan, ensuring they are well-coated with the aromatic spices.
- Stir gently to allow the fish to absorb all the flavors. Let it cook for a few minutes so the spices can infuse into the fish.
-
Season to Taste:
- Sprinkle in the salt, granulated sugar, and flavor enhancer (if using). Adjust the seasoning to your taste, making sure the balance of salty, sweet, and spicy is just right.
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Final Touches:
- Once the stingray has fully absorbed the flavors and the dish is well-seasoned, give it a taste. If it’s perfect to your liking, remove it from the heat.
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Serve:
- Your Spicy Stir-Fried Stingray is ready to serve! Enjoy it with steamed rice for a comforting and flavorful meal.
This Spicy Stir-Fried Stingray recipe offers a bold and aromatic Indonesian dish that brings together the heat of bird’s eye chilies and the fragrant freshness of kaffir lime leaves. Perfect for seafood lovers looking to try something exciting!
