Hello my friends!
Let’s cook healthy, yummy and lovely, shall we??
Today we are making a lukewarm stingray salad.
Let’s see the recipe, Chef!
Lukewarm Stingray Salad
- 300 g stingray
- 1 vegetable broth stock cube
- 16 cherry tomatoes
- 1 chive
- 1 small garlic clove
- 1/2 lime
- 4 tbsp olive oil
- 6 Timur berries
- 1/2 tsp ground coriander
- 6 leaves fresh coriander
Boil a large volume of water.
Add the broth stock cube.
Lower to medium heat and soak the stingray.
Cook for 8 minutes.
At the end of cooking, remove from the stove and leave the stingray in the broth.
Pour the oil in a bowl. Add the lime zest and juice, the slightly crushed Timur berries, ground coriander. Mix.
Cut the tomatoes in quarters, place them in your serving dish.
Finely chop the onion, add it to the tomatoes.
Remove the stingray from the broth and place it on a cutting board.
Remove the stingray meat from the bone with a knife.
Add it to the tomatoes, pour the sauce, add salt and pepper.
Chop the fresh coriander and spread on your salad.