- Stingray Wing
- Sambal Sauce
- Red Onion
- Red Chilli
- With the stingray flat, rub salt on the surfaces and rinse with water.
- Use paper towel to remove excess water and marinate the stingray with turmeric powder and lime juice for at least 1 hour in the fridge.
- Heat up the BBQ grill. Brush a layer of oil and place stingray side up. Set KITH Smokeless BBQ Grill (Touch Control) SBG-TC-B1 at 280°C for 10 minutes. Spread a layer of sambal and sliced red onion on top evenly and continue to grill at 280°C for another 10 minutes.
- Garnish the stingray with calamansi and sliced chilli.