This recipe for steamed Stingray with Lemongrass, Ginger, Orange and Lime is a very simple but tasty Thai recipe. You can add some chile flowers for garnish to create a festive look.
4 x pan-ready Stingray fillets - (6 oz ea)
1 x lemongrass stalk
3 cups orange juice
2 tablespoons butter
1/2 cup lime juice
2 teasapoons thinly-sliced fresh ginger
Fresh Chives or scallion tops for garnish
Lime wedges for garnish
Prepare lemongrass by discarding the tough outer leaves and woody base.
Thinly slice the tender portion of the lemongrass stem. Combine the lemongrass, orange juice, lime juice and ginger in the base of a steamer or large wok, bring this mixture to a gentle rolling boil. I use a bamboo steam basket stacked on top of the wok for steaming.
Arrange Stingray on steamer rack or bamboo basket. Place cover tightly on top.
Reduce the heat to medium and steam for 5 minutes or just until the Stingray "flakes" easily when tested with a fork. If rack will not hold all of the Stingray at one time, steam in two batches. Or stack bamboo steamers and adjust cooking time accordingly.
Using a wide slotted fish spatula, carefully transfer Stingray from the steamer rack or bamboo baskets to a large heated tray such as stainless, or individual serving plates and keep warm.
Turn heat to high, cook juices, uncovered, for 10 to 15 minutes or
until sauce is reduced by about one-half (should have consistency of syrup).
Ladle the strained sauce over fish. Garnish with lime slices and chives or scallion tops.
This recipe yields 4 servings.
Variation: use skatewings in place of stingray.
Chile Flowers: Slit chiles from the point towards the stem but not all the way through. Slit into four sections leaving each attached at the stem end. Place in ice cold water with ice cubes for 20 minutes. The chiles will curl forming petals. You can also do this with the bottom of green onions for onion flowers.