Stir-Fried Stingray With Fermented Black Bean And Chinese Celery

Photo: Cuisine Paradise (Ellena)

Ingredients

350 grams Stingray Fillet, cut into chunks

1 teaspoon of Fermented Black Bean (黑豆豆豉), rinse and roughly mashed

1 1/2 tablespoons Cooking Oil

4 Garlic Cloves, minced

2 Chili, sliced

2 Shallots, sliced

100 milliliters Water

A few Stalks of Chinese Celery (中国芹菜)

Seasonings:

1/2 tablespoon Cooking Wine

1/2 teaspoon Sugar

Dash of Pepper

Preparation

Rinse and using kitchen paper towel to dry the stingray chunks before marinate it with 1/2 tablespoon of cornflour, dash of pepper and sesame oil, 1 teaspoon of light soy sauce and cooking wine for at least about 10 - 20 minutes prior cooking.

Next rinse and cut Chinese celery into 3 sections, divide the leaves and stems portions then set aside.

Heat up frying pan with 1.5 tablespoon cooking oil, saute minced garlic, shallot, chili and fermented black bean till slightly brown and fragrant.

Toss in the marinated stingray chunks and fried over medium heat on both side for about 2 minute till almost light golden brown before adding in water.

When the mixture comes to boil, stir in the stem portions of the Chinese celery and allow the mixture to simmer for a few minutes till the sauce almost thicken.

Lastly toss in the remaining celery leaves, give it a quick stir and finished it with a touch of cooking wine and pepper. Remove and serve.