Stir-fry Kam Heong Stingray 甘香魔鬼鱼

A simple stir-fry stingray dish in aromatic Kam Heong sauce, flavourful and goes well with rice and porridge. 

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

470g Stingray

60g Dried Shrimp (chopped)

3 cloves Garlic (chopped)

3 Shallot (chopped)

Handful of Curry Leaves 

Thumb size Ginger

1 tbsp Curry Powder

1 Red Chilli or Bird's Eye Chili 

Some oil for cooking

Marinade:

1 tsp Corn Flour

1 tsp Salt

1/4 tsp White Pepper 

1 tsp Sesame Oil

1 tbsp Shao Xing Wine

Sauce:

1.5 tbsp Oyster Sauce

1/2 tbsp Light Soy Sauce

1/4 tsp Dark Soy Sauce

1/2 tsp Sugar

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Method:

1. Combine stingray and marinade ingredients, let it sit for 15mins.

2. Add some oil to the wok, turn on the heat. When the oil is hot, stir fry stingray until half-cooked, set aside.

I cooked this dish using Song Cho stainless steel wok, 

a multiply stainless steel wok without chemical coating, it's safe to use in any cooking including deep-frying. 

For more information about the product, visit Song Cho e-shop for details.

3. Stir fry ginger, shallot, garlic and dried shrimps until fragrant, stir in curry powder, add sauce and some water, bring to a boil. Add stingray, simmer until the sauce has thickened, add curry leave and chili. When it’s completely cooked, turn off the heat and serve right away.

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Enjoy!