Chili and Taucheo Stingray
Just a quick post to share with all of you a recipe which I’d cooked for lunch today, and incidentally, a dish which I enjoy very much as a child, Chili with Taucheo Stingray. It is a very quick dish to prepare and doesn’t require complicated rempah making. Yet the flavours are so robust and refreshing, excellent to go with rice or Teochew porridge!
That said, make sure the stingray is really fresh. Stingray is one of those fish which reeks of ammonia and smells really bad when it is lesser desirable for cooking. It is also a rather gamey fish and usually require some strong concoction of aromatics to go along. For one, I’d not seen anyone try to steam stingray like how one would enjoy Chinese pomfret. The most well known way of eating stingray in this region is to wrap it with banana leaves after smearing a good amount of sambal over it and grill it over charcoal. Yet there are many ways which stingray can be cooked, in a fish curry, in asam pedas or gerang asam style, or even stirfry with salted vegetables and fermented black beans. As you can probably tell by now, it is one of my favorite fish to eat, one which we eat fairly often since young. So my acquaintance with stingray really goes far back…
Chili with Taucheo Stingray Recipe (serves 2-3)
400g stingray chunks, cut into 2 cm thick pieces
1 tbsp taucheo, slightly mashed in a bowl with the back of a fork
half a bombay onion, peeled and slice into strips
thumbknob of old ginger, julienned
2 cloves garlic, peeled and minced
4-5 fresh red chilies, pound or blended coarsely with seeds.
Juice of 2 calamansi lime
1 heap tbsp sugar, adjust to taste
1 tbsp cooking oil
1 1/2 cups hot water
In a heat wok, add cooking oil and saute ginger, onion followed by garlic until aromatic.
Add slightly mashed taucheo and stir fry until fragrant.
Add pound chili and give everything a good mix
Add water and bring to a boil. Cover with lid and simmer for 8-10 min.
Remove lid and add sugar and calamansi juice.
Add stingray chunks and stirfry gently until the the fish is totally cooked and the sauce slightly reduced.
Taste and adjust flavours with more sugar and calamansi juice if required. The dish should be sourish, sweet, savory and slightly spicy all at once!
Serve immediately with hot rice or porridge.