It's been quite a while I have not eaten 'Ikan Pari' (Stingray). So, it was a nice surprise when hubby brought some home today. He said these were 'Ikan Pari Ayam' and nice to eat, the flesh not hard.
I know some do not eat this fish but I love it, if cooked 'Asam Pedas'. Plus, here I cooked it with some of my leftover pineapple from my 'Rojak' cendol stall :p
There are many version and ways of cooking 'Asam Pedas' but as usual, mine is simple and not so 'pedas' (hot).
Of course I have to cut and clean the stingray (Ikan Pari) first, then drip them dry in a sieve.
1. Ground 3 fresh red chillies, 1/2 " belacan (shrimp paste), 4 small red onions, 4 garlic, 2" ginger.
2. Add a flat teaspoonful of turmeric powder.
3. Crush 2 stalks of lemon grass.
4. Saute all the above ingredients 1, 2, 3 in a pot.
5. Add some water (not too much and according to how much soup I want).
6. When boiled I add in some slices pineapple.
7. Let it boil for some time so that the pineapple juice seeped out before adding 2 pieces of 'asam gelugor' in. (these 2 things makes the soup sourish).
8. Let the soup boiled again before adding in the cut fish.
9. Add salt and ajinomoto .
10. Taste and then serve hot.
p/s. Bear with me, the picture was taken when the dish was just cooked and there was still steam flying around he he...