Ikan Pari Pedes Endess: A Spicy Delight

Ingredients

• 8-10 pieces of fresh stingray
• 5 curly red chilies (add more for extra heat)
• 3 bird’s eye red chilies (increase quantity for more spiciness)
• 2 shallots
• 2 cloves of garlic
• Salt to taste (note: the stingray is already salty)
• Sugar to taste
• Seasoning to taste
• A little water
• Oil for sautéing

Instructions

1. Prepare the Stingray: Begin by soaking the stingray pieces in water to reduce saltiness. You can choose to cut them into 8-10 portions first or soak them whole; soaking first can help soften the tough texture, making it easier to cut.

2. Fry the Fish: Heat oil in a pan and gently fry the stingray pieces until they are cooked but not overly crispy.

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3. Make the Spice Paste: While the fish is frying, blend the curly and bird’s eye chilies, shallots, and garlic into a smooth paste.

4. Sauté the Spices: In the same pan, add the blended spice paste and sauté until fragrant. Add a little water to prevent the paste from sticking.

5. Combine and Season: Once the spices are aromatic, add the fried stingray pieces into the pan. Season with a touch of salt, seasoning, and sugar, adjusting to your taste preference.

6. Finish and Serve: Allow the dish to cook until the spices are well absorbed by the fish. Once ready, remove from heat and serve hot. The spiciness will surely be delightful!

Enjoy the bold flavors of Ikan Pari Pedes Endess, a dish that’s sure to tantalize your taste buds!