Recipe: Braised Teochew Spicy Stingray

by Mummy's Kitchen

As I was browsing through the different kinds of seafood in the wet market, I was considering what dishes I would be preparing for my family that evening. Interestingly, what caught my eyes was right at the end of the seafood stall: a tray of stingray which looked so fresh and inviting. I immediately decided there and then that I will cook this Teochew Spicy Stingray dish instead of the Sambal Stingray on Banana Leaf.

Indeed, this dish brought back a lot of my childhood memories… I can vividly remember that my mum will cook this dish, as well as other dishes, to go with our Teochew plain porridge. This dish is also common in stalls where they sell Teochew Porridge. While cooking the dish, the aroma was very irresistible and I kept telling my daughter, it was like what “Ma Ma” used to cook. Oops, so nostalgic!!

Cooking for my family is interesting… My daughter’s spiciness tolerance level is low while my son’s level is high, so I need to do a balancing act so that everyone can enjoy this dish.

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Serves 5 to 6 persons

INGREDIENTS:

1kg stingray

175g to 200g salted vegetables

2 tablespoons fermented black soybean

2 tablespoons to 3 tablespoons sambal chilli (adjust according to your spiciness tolerance level)

1½ inches ginger

3 cloves of garlic

2 red chilli

2 cups water

½ teaspoon fish sauce (optional)

3 tablespoons of cooking oil

Garnishing:

Chinese parsley or coriander and or spring onions

METHOD:

Preparation of the ingredients:

  1. Use 3 tablespoons of salt and rub it all over the stingray.
  2. Leave it for about 15 minutes.
  3. Then rinse off the salt.
  4. Cut the stingray into chunks and set aside.
  5. Soak the salted vegetables for about 10 to 20 minutes (depending on the saltiness of the vegetables).
  6. Then rinse and cut it into strips and set aside.
  7. Rinse the fermented black soybean and then roughly mash or chop. Set aside.
  8. Peel off the skin from the ginger and cut it into strips. Then set aside.
  9. Peel off the skin from the garlic and mince it. Then set aside.
  10. Rinse and deseed the chilli.
  11. Cut the chilli and set aside.

Cooking the Stingray:

  1. Heat oil in a pan.
  2. Add in the ginger and garlic. Stir fry till fragrant.
  3. Add in the fermented black soybean and salted vegetables, then stir fry for a minute.
  4. Add the cut chilli, sambal chilli and fish sauce. Stir fry for another ½ a minute.
  5. Add in the stingray and mix well.
  6. Add water and cover with a lid.
  7. Leave to simmer for 10 to 15 minutes or till the fish is cooked through.
  8. Garnish with the chopped parsley/coriander/spring onions
  9. Serve with plain porridge or steamed rice.

Note:

  1. I only added 1 tablespoon of sambal chilli but our conclusion is to add more sambal chilli to enhance the flavour of this dish.
  2. As some salted vegetables are saltier than others, you might want to add the fish sauce only according to your taste.
  3. My children are not a fan of Chinese parsley so I added coriander and spring onion instead. Originally, Chinese parsley is used to enhance the flavour of the dish.

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Mummy's Kitchen

Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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