• Stingray chargrilled in lemongrass and chilli (Luke Nguyen's Railway Vietnam)Source: Luke Nguyen's Railway Vietnam

Luke finds inspiration at one of the local beachside restaurants to create a fragrant stingray dish.






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  • 1 baby stingray (about 1 kg), cleaned and gutted
  • 1 tbsp roasted peanut halves
  • 1 handful coriander sprigs
  • 1 handful rice paddy herb
  • 1 long red chilli, sliced


  • 1 stalk lemongrass, white part only, finely diced
  • 2 cloves garlic, finely chopped
  • 2 red Asian shallots, finely chopped
  • 1 tbsp chilli sambal
  • 1 tbsp sweet chili sauce
  • 1 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 1 tbsp garlic oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time: 10 minutes

1. Preheat a chargrill to medium-high.

2. For the marinade, place all the ingredients in a large shallow bowl and combine well. Add the stingray, turn to coat and marinate for 10 minutes.

3. Chargrill the stingray for 10 minutes on each side or until golden and cooked through. Transfer to a serving plate, scatter with the peanuts, coriander, rice paddy herb and chilli.


Catch Luke Nguyen on the tracks dishing up Vietnamese fare in the brand-new series, Luke Nguyen's Railway Vietnam.