You can use this website or use the recipes,

http://fooddownunder.com/cgi-bin/search.cgi?q=stingray

Here are some recipes,

1. (Eat with rice)

INGREDIENTS

1/2 cup butter, melted

2 tablespoons lemon juice

1/4 teaspoon garlic salt

1/2 teaspoon dried parsley

1/8 teaspoon paprika

1/4 teaspoon ground white pepper

2 pounds stingray fillets

2 tablespoons mayonnaise

1/8 teaspoon paprika

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan.

Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets.

Broil fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.

Basil Pesto Crusted Stingray

Yield: 4 servings

Ingredients :

1 lrg Pot basil, leaves only

1 lrg Clov garlic, crushed

1 tbl Walnuts

7 tbl Extra virgin olive oil

25 gm Pecorino romano, (or parmesan), grated (1oz)

2 x Stingray wings, cut into 2 and trimmed

2 tbl Plain flour

Salt and freshly ground black pepper

15 gm Capers, (1/2oz)

Method :

Preheat the oven to 200 C, 400 F, Gas Mark 6.

Place the basil, garlic, walnuts and 6 tablespoons of olive oil into a food processor and blend until a paste is formed. Transfer to a bowl and stir in the cheese. Cover and refrigerate.

Meanwhile, heat the remaining tablespoon of olive oil in a heavy based frying pan.

Wash the Stingray wings and pat dry. Season the flour with salt and freshly ground black pepper and lightly coat the Stingray wings on both sides, shaking off any excess.

Seal the Stingray quickly in the frying pan, approximately 1-2 minutes each side, then transfer to a baking tray.

Spread the pesto evenly over the Stingray wings and bake in the oven for 15-20 minutes, until the flesh is firm and no longer translucent.

Toss the capers in the hot frying pan until crispy and leave to one side.

Serve the Stingray sprinkled with the crispy capers.

Notes This dish is delicious served with roasted tomatoes and warm crusty bread.

Roast Stingray Wings with Bacon, Chervil and Capers

Yield: 4 servings

4 x Stingray wings, on the bone

2 tbl Plain flour

25 gm Unsalted butter

2 tsp Parsley, chopped

1 x Lemon, juice of

150 ml Red wine

6 x Rashers of rindless streaky bacon, chopped

125 gm Capers

2 tbl Chervil, chopped

Salt and pepper

Method :

Preheat the oven to 200C/400F/gas 6.

Season the Stingray wings and lightly dust with the flour.

Heat a large pan and add the butter.

Place the fish into the hot pan (presentation side down first) and cook until golden brown, turn over.

Scatter the chopped bacon over the fish, squeeze over the lemon and capers and place in the oven for around 10-12 minutes.

Once cooked remove the fish from the pan and keep warm.

Return the pan back to the heat and add the red wine, chopped chervil and parsley. Reduce and adjust seasoning.

Add a knob of butter to enrich the sauce if required. Place the Stingray on to a plate and pour over the pan juices.

ROASTED VEGETABLES

6 cups 1-inch chunks small red potatoes and/or other vegetables (Parsnips, carrots, and squash work especially well)

¼ cup pure olive oil

Salt and pepper to taste

Preheat oven to 425°F.

Line a baking sheet with parchment paper (not necessary but helps stop burning and helps cleanup). Put vegetable chucks on pan, sprinkle with olive oil, and toss. Roast until tender; about 10 to 15 minutes. Insert fork or sharp knife to test for doneness. Add salt and pepper.

Yield: 6 servings.

4.This ia a original malaysian recipe

1½-2 lb whole Stingray, cleaned

1½ tsp palm sugar or dark brown sugar

salt

juice of 1 lemon

2 tbsp vegetable oil

1 tbsp tamarind paste

1 cup warm water

a large piece of banana leaf [Substitute: aluminum foil]

2-4 toothpicks, soaked in water

3-4 fresh limau kasturi [kalamansi limes], cut into halves [Substitute: kaffir or key limes cut into wedges] [optional]

1 onion, sliced, for garnish [optional]

A few sprigs fresh coriander leaves [cilantro], for garnish [optional]

8 shallots, peeled

4 garlic, peeled

1 inch fresh ginger, peeled

2 stalks lemongrass, tender ends only

4-6 dried chilies, softened in hot water

1½ tsp belacan, also spelt belachan or blacan [dried shrimp paste]

3 tbsp or to taste, chili paste

Rub stingray with lemon juice and salt, set aside for 10 mins

In a small bowl, using your fingers, mix tamarind paste with warm water, strain, discard seeds, set aside

Using a mortar & pestle or blender, grind shallots, garlic, ginger, lemongrass, dried chilies, belacan and chili paste

Heat wok on high, add oil, stir-fry ground paste till quite toasted, 3-5 mins

Add tamarind, sugar, salt to taste, reduce heat to med, simmer till sauce is thicken slightly

Remove from heat, allow sauce to cool

Soften banana leaf in hot water, dry well with a tea towel, lightly coat with vegetable oil

Spoon and spread half the sauce on the banana leaf, lay the stingray fillets on top, spoon the rest of the sauce on the fish

Fold the banana leaf into a packet, secure with toothpicks

Grill on a hot charcoal bbq grill or indoor grill or stovetop grill pan, 10-15 mins, depending on the thickness of the fish, turn over once

Garnish with sliced onions, coriander leaves and lime wedges

Serve hot with steamed rice or a fresh salad

Stingray balls

1 stingray or 2kg of meat from flap

1 onion

2 egg whites

2 table spoons of olive or canola oil

½ cup cream

1 teaspoon chopped chilli

2 teaspoons chopped garlic

1teaspoon blachan (shrimp paste)

2 tablespoons corriander fresh or dry

1 tablespoon oil (for frying)

Salt and pepper

2 cups oil

Place oil in a pan. Bring to heat add onion garlic and blachan sweat until onion is clear.

Next add chillies and corriander and mix well while cooking until the mix becomes aromatic. Pour into s bowl and cool down completely in the fridge.

Take the stingray, and remove the skin. Dice the meat up into small pieces place into a basin and pound to it is a pulp a kitchen wiz or blender will do the same but with less work.

Place the pulped stingray into a blow and cool down in the fridge for 20 minutes.

mix lightly the stingray pulp with the onions mixture adding 2 egg whites and cream ( the cream is a option it helps keep the mixture soft) mix thoroughly season with salt and pepper

Frying

Mould the mixture into goofball size by hand and roll into corn flour or plane flour.

Heat the remainder of the oil in a camp pan and place the stingray ball into the hot oil fry slowly till golden brown.

Drain off onto paper towel serve with rice bush limes and old favourite sweet chilli sauce.

5.First, meet up with a bunch of folks that are crazy and lots of fun to hang with.

Go out on the water and shoot a 'ray.

Act like you are a total noob at fish cleaning so that ClintV will filet your stingray for you. This may only work once.

Cut the filets into strips.

Make a dredge of milk and one egg.

Put cornmeal and flour in a separate bowl, along with some seasonings and spices.

Wet the stingray strips in the meat, then roll in the flour mixture.

Drop the pieces into hot oil and cook until golden brown.

Remove the strips of stingray and place on a paper towel to drain.

Take a bite of the delicately prepared meat.

Analyze the unique texture and taste of the stingray.

Attempt to feed it to your dog.

Pull the dog out from under the couch and reassure him that he has done nothing wrong and you are not punishing him.

Toss the 'ray meat into the garbage can, clean out the pan, and toss in a large leg quarter of chicken.

Cook until golden brown and then serve with seasoned rice and cold beer.

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