福州红糟腌魔鬼鱼（未炸）Marinated Stingray with Fuzhou Red Wine Lees(Raw)SKU: RX1.3
We ferment our own Fuzhou red wine, not to waste, red wine lees after filtering the red wine are precious as its special aroma. Hence, we use it to marinate the stingray with added some other spices. Just simply deep fried and you can taste the umami came from stingray.
It is not a traditional Fuzhou cuisine, but a cooking memory from my primary school. I especially remember the primary school canteen back then, the aunty-chef has a killer delicacy ~ crispy fried stingray! In order to taste the good old taste, I accidentally marinated the stingray in wine lees and fried them till crispt. Unexpectedly, the stingray really has a devilish attraction and is delicious.
Still remember the what my mom had told me that we have to use homemade wine lees to produce that unique taste and aroma. Indeed, Ruixi's Fuzhou red wine are all homemade. After the red wine is harvested, the remaining wine lees are the essence of marinated stingray. With years of experience in Private Kitchen, we are constantly adding flavor to this dish, master the time of deep fried stingray, many Fuzhou diners say that it has the taste of home-cook, like a touch of mom. We felt happiness, and touching, at the same time we do realized how honorable it is to prepare this dish, we are proud to bring this dish to life.
4. 中火油炸5分钟，沥干油即可, 气炸也行
Steps to do it simply at home:
1. Thaw in room temparature
2. Remove excess wine lees
3. Cover with a thin layer of Tapioca flour
4. Fry for 5 minutes over medium heat, or may use air fry
5. Sitiawan Fuzhou people, you will definitely be dipped it in Kampung Koh garlic chili sauce
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