- 1 tbs tomato paste
- 1 small red onion, sliced
- 3 cloves of garlic, minced
- Some dried chilis, sliced
- A finger of ginger, minced
- 1/4 lime juice
- 1 tbs sugar
- 1 tbs Worcestershire sauce
- First, let’s make the sauce. Slice the onion, and mince the garlic.
- Heat some oil with medium heat in pan
- Add in dried chili, onion, garlic, and tomato paste, and cook it till the onion is translucent
- Add in Worcestershire sauce, minced ginger, and sugar.
- Change it to low heat, and cook it for 1 minute or so, and add in lime juice. Stir and mix it for awhile, then take it out and let it simmer and cool down.
- Now rub the stingray with little bit of salt.
- Rub the stingray with the sauce.
- Then proceed to either grilling or pan frying the stingray until it looks good.
I bought stingray, because it was cheap (around 3 dollars, compared to other fishes which are at least 5 dollars above). Then I found out the correct sauce, which is, contrary to its appearance, not too spicy (add more chili if you want it to be spicy), but rather tangy, sweet, and sour (but not sweet & sour sauce). It’s those kind of sauce, which I can eat it with rice alone, and I will definitely make more of it, since I have extra left-over stingray in my fridge.