BBQ Stingray
4
10 minutes
15 minutes
Malay
Ninja 11-in-1 SmartLid Multi-Cooker - OL550
Ingredients
1.3-1.5kg stingray
150g BBQ Seafood Spice Blend
260g yellow onion diced small
100ml water
1 calamansi
Foil or banana leaf
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1 calamansi
3 red onion thinly sliced
1 handful cilantro leaves plucked
Cincalok (optional)
Ninja 11-in-1 SmartLid Multi-Cooker - OL550
Directions
Rinse, score, and pat dry the stingray thoroughly. Create shallow cuts for better marinade absorption.
Blend BBQ Seafood Spice, diced onions, and water in a Ninja® blender. Sauté in the SmartLid™ by moving slider to AIR FRY/HOB mode and selecting SAUTÉ function on setting 3 for 5 minutes. Let it cool down.
Evenly coat both sides of the stingray with the blended sauce, ensuring the marinade seeps into cuts. Squeeze the juice of 1 calamansi lime over the stingray and marinate for 30 minutes to 1 hour in the fridge.
Select the AIR FRY function and preheat the SmartLid™ at 180°C for 5 minutes. Place marinated stingray on banana leaf or foil into crisp basket, fold to create a secure packet and close lid.
Select GRILL function and cook for 10-12 minutes; halfway through, open lid to flip the stingray and cook until stingray is opaque and flakes easily with a fork.
Carefully unwrap, squeeze remaining calamansi juice, garnish with cilantro, red onion, cincalok, and serve immediately.
