This dish of stingray stir-fry is a Teochew dish that I love eating – a dish which I’ve seen my mum cook umpteen times in her kitchen. Last weekend, I got her to show me once again how it should be cooked, just so I could be sure that I will not miss out any vital steps in this straightforward yet tasteful fare of salty and spicy stingray stir-fry.
Pair this with a bowl of Teochew porridge for the most awesome combination. Yummy…!
- Vegetable oil: 3 tbsp
- Ginger: 1 thumb-length piece, sliced into strips
- Fermented black soybean: 2 tbsp
- Salted vegetables: 200g, sliced into strips
- Sambal chilli: 3 tbsp
- Fish sauce: 1 tsp
- Stingray: 1kg, chopped into bite-sized chunks
- Water: 1.5 cup
- Heat oil in wok. Add ginger and stir-fry till fragrant.
- Add soybeans and salted vegetables. Stir-fry for 1 min.
- Add chilli, fish sauce and stingray. Stir-fry for 1 min till evenly mixed.
- Add water and cover with lid. Leave to simmer for 5 min.
- Serve hot with plain porridge.
- According to my mum, frying the ginger and fermented soybeans first before adding in the rest of the ingredients helps to get rid of the strong fishy taste. It really does!
- Use shark meat instead of stingray for a more authentic Teochew dish, though shark meat may not be that easily available in the markets nowadays.
4 persons as side dish
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