Stingray with Taucheo Chilli and Salted Vegetables

Stingrays are sometimes sold at the wet market and we buy it once in a blue moon. The most common method to cook stingrays are to grill them after marinating them in some spicy sauce. In fact, most hawkers selling grilled seafood will have stingrays amongst other seafood available.

We don’t grill our food at home because…we don’t have a grill in the first place. But what we do like is to cook the stingray with taucheo chilli and salted vegetable. The taucheo chilli gives the stingray a slight spicy taste whilst the salted vegetable lends an interesting salty twist to the dish. Taucheo is preserved soya beans which are bought from grocers in bottles. The salted vegetables mentioned are also known as kiam chye (in hokkien) or preserved mustard leaves.

Stingrays can have a rather “fishy” smell and that’s one of the reasons why it is cooked with chilli. By past experience, we find that the ones where the white-coloured flesh is riddled with black dots are tastier and have less “fishy” smell. If anyone can share the name of this specie or why it is riddled with black dots, that would be most appreciated.

This is my recipe for Stingray with Taucheo Chilli and Salted Vegetables.

Ingredients

  • 400 grammes of stingray (wash thoroughly and cut to bite sizes)
  • 3 to 4 red chillis (remove seeds and pound finely. Use more chilli if you like it spicier)
  • 3 bulbs garlic (chopped finely)
  • 4 slices of ginger
  • 2 teaspoons taucheo (preserved soya beans)
  • 3 to 4 leaves of salted vegetables julienned (kiam chye / preserved mustard leaves)
  • 1 tablespoon cooking oil (preferably palm oil)
  • 1/2 cup water

Seasoning

  • Dash of white pepper
  • Sugar to taste

Method

Heat oil in wok. Add chilli, garlic and ginger and stir till fragrant or slightly brown. Add taucheo and salted vegetables (preserved mustard leaves). Stir fry for 30 seconds.

Add stingray and stir till the meat is turns colour / cooked on the outside. Add water and close lid. Cook for 2 minutes on high heat (till stingray is thoroughly cooked).

Add a dash of white pepper and sugar to taste prior to serving.


My Recommended Recipes

Comments

  1. 1
    Susan from Food Blogga
    August 24th, 2007 at 4:29 am

    Sorry, I can’t help you with your question. I didn’t even know you could cook with stingrays. Thanks for enlightening me!

  2. 2
    peteformation
    June 18th, 2011 at 3:23 pm

    Nice combination of ingredients! Delicious stingray dish.

Leave a Comment

blank
LinkWithin Related Stories Widget for Blogs