Steamed Stingray With Lemongrass, Ginger, Orange And Lime – a delicious recipe with stingray, stalk lemongrass, orange juice, butter, lime juice, fresh ginger. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Discard tough leaves and woody base of the lemongrass. Thinly slice the tender portion of the lemongrass stem.", "In the base of a steamer, combine lemongrass, orange juice, lime juice and ginger; bring to a boil.", "Arrange stingray on steamer rack or basket, fit to pan, and cover tightly. Reduce the heat 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.", "Using a wide slotted spatula, carefully transfer the stingray from the steamer rack to heatproof platter or individual serving plates; keep warm.", "Turn up the heat to high and cook juices uncovered for 10 to 15 minutes or until it becomes sauce, reduced by about half (it should have the consistency of syrup).", "Strain sauce over fish. Garnish with lime slices and chives."]
161
kcal
Calories
6
g
Fat
31
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 (6 ounce) pan-ready stingray, filleted, 1 stalk lemongrass, 3 cups orange juice, 2 tablespoons butter, and more.
Yes, Steamed Stingray With Lemongrass, Ginger, Orange And Lime falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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