Bake Stingray with Asian Pesto and Potatos

This is something I tried to cook yesterday. I got the idea from a magazine. We start of with 2 big potatos. Wash and wrap them in foil. Add a bit of water in there while you are at it. I use a blow oven so I put the potatos in there.


Set it to 130C for 30mins. Next we use a foil to make a pan. I do this because I don’t have a baking pan. Spread some butter to innerlay of the foil so that your stingray wont stick to it.


In goes the stingray. Remember to wash them first and pat them dry. Butter them all around. Then use a bit of salt to rub them. Don’t use too much salt ya?


Next we add black pepper. Rub all around the stingray. When finished, stop the oven and use an upper grill tray to support the stingray pan.


Close back the oven cover. Now you have the potatos and stingray in there.


Lets do the pesto now. We need garlic, coriander and olive oil. You can add Thai basil if you have any. Now for you guys who have a food blender, just use it to blend all this together. I don’t have one. Mine was borrowed by a friend who convienently forgot to return it to me. Friends huh! Anyway, back to the task at hand shall we?

Chop the garlic into small bits. Very small ya? Carefull of your fingers. Your fingers are not part of the pesto source!!


Next up is the coriander. Same thing. Chop to small bits. When you are finished, add both the garlic and coriander together and chop some more.


Put the mix into a small bowl and add olive oil. Use a fork to mashed them together. As you can see, if you have a food blender, your life is much easier.


By now the stingray and potatos will be ready. Lift the stingray pan out and test the potatos with a chopstick. If it goes in smooth, it’s cooked.


You can let the potatos to cool down or you can wash them with water for faster cooling. Peel the potatos skin then cut them in slices. Arrange them in a fan formation on a plate and rest the stingray on top of it.


Heat up the pesto source in a pan. Just a short while only. Don’t brown the garlic.


Pour the pesto on top of the stingray and potatos. Then squeeze a bit of lime on the stingray. You can use any balance coriander for decoration.


So there you have it!! Fast to make (if you have a blender) and nice to eat.