Steamed Stingray with Cucumber Salad

Steamed Stingray with Cucumber Salad (Urap Timun Ikan Pari Kukus)

This recipe blends the unique texture of stingray with the fresh and vibrant flavors of the cucumber salad, creating a dish that is both refreshing and satisfying. Enjoy this Indonesian delicacy as a light meal or a special part of a larger feast.

Ingredients: 

For the Steamed Stingray:

300g stingray, cleaned and cut into pieces

2 lime leaves, torn

1 lemongrass stalk, bruised

2 cm galangal, sliced

Salt, to taste

Banana leaves (or aluminum foil) for wrapping

For the Cucumber Salad (Urap Timun):

1 large cucumber, julienned

100g bean sprouts, blanched

1 carrot, julienned

2 kaffir lime leaves, thinly sliced

1 red chili, thinly sliced (optional)

50g grated coconut

1 lime, juiced

Salt and sugar, to taste

For the Spice Paste:

3 shallots

2 cloves garlic

2 red chilies

1 cm ginger

1 cm turmeric

1 tsp shrimp paste (terasi), toasted

Salt, to taste

Instructions:

Preparing the Steamed Stingray:

Marinate the Stingray: Rub the stingray pieces with salt. Place them in a bowl and mix in the torn lime leaves, bruised lemongrass, and sliced galangal. Let it marinate for at least 15 minutes.

Wrap and Steam: Place the marinated stingray on banana leaves (or aluminum foil) and wrap it securely. If using banana leaves, secure them with toothpicks. Steam the wrapped fish for about 20-25 minutes until cooked through and fragrant.

Preparing the Spice Paste:

Blend the Paste: In a blender or food processor, combine shallots, garlic, red chilies, ginger, turmeric, shrimp paste, and salt. Blend until you get a smooth paste. You may add a little water to help with the blending process.

Preparing the Cucumber Salad (Urap Timun):

Toast the Coconut: In a dry pan, lightly toast the grated coconut until it's aromatic and slightly golden. Be careful not to burn it.

Mix the Salad: In a large bowl, combine the julienned cucumber, blanched bean sprouts, julienned carrot, and sliced kaffir lime leaves. Add the toasted grated coconut and the spice paste. Mix well until the vegetables are evenly coated with the paste.

Season the Salad: Add lime juice, salt, and sugar to the salad. Adjust to taste. The flavor should be a balance of salty, sour, and slightly sweet.

Serving:

Plating: On a serving plate, arrange the steamed stingray and the cucumber salad side by side. Garnish with thinly sliced red chili, if desired.

Enjoy: This dish is best enjoyed immediately while the fish is warm and the salad fresh and crisp.

Tips:

Choosing Stingray: Make sure to use fresh stingray for the best flavor. It should have a firm texture and no off-putting smell.

Banana Leaves: If using banana leaves, you can soften them by briefly passing them over an open flame or dipping them in hot water. This makes them more pliable for wrapping.

Coconut: Freshly grated coconut works best, but you can also use desiccated coconut if fresh is not available. Just make sure to toast it lightly for added flavor.