Sting Ray Meat (魔鬼鱼肉）
**SUBJECT TO THE DAILY AVAILABILITY. DO DROP US A MESSAGE BEFORE PLACING ORDER =)**
Country of Origin: Wild Caught from Malaysia, Indonesia
Stingray is quite a well known fish in Singapore. It is best served grilled, BBQ, and pan frying with sambal chili paste or assam paste.
- There are different parts as shown in the images and distribution for orders will be on random basis.
- The weight range is before any descaling, de-gutting and cleaning of fish.
Stingrays are closely related to sharks. It is believed that stingrays and most sharks share a common ancestor and belong to the same group of cartilaginous fish!
Texture and Taste: The meat is flaky yet dense and chewy like a mix of fish and lobster. It has a rich and succulent flavor and is easy to eat.
⇒ It is popular for BBQ and Grill with sambal. Sambal stingray, also known as Spicy Banana Leaf Stingray and by Malay name Ikan Bakar, is a Singaporean/Malaysian seafood dish. The dish is prepared by barbecuing the stingray and served with sambal paste atop. If you’re going to grill it, make sure to cook it in extra salty water which will help to remove the fishy taste and make the stingray meat more tender.
⇒ Another popular way to cook the fresh stingray is to Stir-fry with fermented black bean and chili which is known as the Teochew Spicy Stir-Fry Stingray.