Boon Tat Street BBQ Seafood: BBQ Stingray
My first introduction to the BBQ Stingray was during my dating days in RJC. I never used to like seafood until I met Amagada. What to do? You want to impress your potential in-laws you need to put in the effort which includes enjoying what the girlfriend's family likes as well as washing the windows before Chinese New Year. Yeah, PM Lee might be Singapore's love guru, but I also have a few tips up my sleeves (besides buying $228 mooncakes) and have two kids to prove it that it works.
Anyway the first, and for me, still the best Stingray, used to be the one at the coffeeshop just below her block of flats at Teban Gardens. For a guy who didn't like to eat fish, the Stingray was quite a revelation. It's too bad that the stall has since moved to who knows where.
The thing about BBQ Stingray is that this seems to be one of the very few ways people actually eat the fish. Stingray is a very cheap fish if you were to buy it in the markets, but somehow when it gets displayed on the bed of ice at the BBQ seafood place, the value suddenly increases exponentially. Afterall, no one really buys stingray except for the BBQ Seafood places right? Do let us know if your family buys Stingray to cook at home.
Amagada really likes the sambal chilli here and says that it deserves a 4.5/5. Yes, it is one of the better stingrays that I have eaten of late, the chilli is full of Hae Bee and is very fragrant. However, it somehow still doesn't measure up to what I had over twenty years ago.
Conclusion
Very good stingray here but I can't say that it was as good as what I had twenty years ago. I am sure you all can recommend Singapore's no. 1 BBQ Stingray right? And with around 3 BBQ seafood places at Chomp Chomp, which one is your favourite?
Chomp Chomp Food Centre
Open 5.30pm till late
32 comments:
my mum buys stingray once every few months to make bbq stingray in banana leaf! It'a as good or even better than those sold outside, in my opinion, because of the sambal sauce which she makes in vast quantities. we spread it on the fish, bbq it, then spread on somemore, and mix it in with our rice! It'a really shiok, and so as to enjoy it even more, we bbq fish and prawns with the sauce too! mmm.
So when is mom coming out to do the BBQ seafood business?
I buy stingray all the time to cook at home. Put it on aluminium foil, spread a mix of chopped large onions and sambal, drizzle with lime juice and wrap it up tightly (or leave unwrapped, but watch the sambal and onions!). Bake in conventional oven and you get a no mess (no BBQ smoke!) sambal stingray dish!
Ever cook stingray any other way?
my mother makes assam pedas stingray which is absolute heaven. i think its rather common especially at nasi padang stalls though of course my mom's version is a billion times better. sometimes, she even adds fresh pineapple to the assam pedas sauce together with the regular lady's fingers and eggplants which gives it sweetness to make it extra yummy. we eat it with rice and belinjo crackers. delicious =D
My granny cooks sting ray with ang zao (which is actually rice sediments left from fermenting wine)and salted vege.
The final product: sting ray with a thick red, yummy gravy..
Wow! So many families do buy stingray to cook at home. Thats also a surprise to me. Don't find them often in the wet market. But I agree that baking in aluminium foil is a good and clean way to do the dish.
I personally prefer shark meat to sting ray. Shark meat is available in NTUC Fairprice.
My dad often buys stingray. I usually cut them into small chunks and stirfry with 'kiamchye', chopped garlic, chilli and tomatoes. For variation, sometimes I add some curry powder. When it's almost done, swirl in some water and you get a wet dish with the pieces swimming in the tangy stock.
Wow, so interesting to see how people cook stingray!
I think the flesh is actually very nice and wonder why not more people use the fish in their everyday cooking.
We usually cook stingray in peranakan styled assam pedas, kuah lada with lots of eggplant, tomatoes and lady finger's too.
Usually accompanied by a steaming hot bowl of rice and yu tiao :)
No matter how you cook it, the flesh is very tender and separates easily from the cartilage. No bones to deal with. Very safe for kids and older folks.
actually i remember my parents cooked stingray with black bean sauce and cut chillies..quite shiok and a bit different from the usual sambal bbq stingray..quite easy to eat type of fish..
In other words we are saying that stingray is very underrated right?
Likewise - would cut chunks of stingray and fry in black bean sauce and chilli with chinese celery.
Thought it was a teochew dish though~
i've actually eaten deep fried stingray, where the stingray is cut into long strips and coated in a light batter and deep fried.. a sweet/tangy dark sauce is then spread on it after it's been fried.
quite nice i would say.. but sometimes if the stingray has a strong urea smell the sauce used here doesnt really cover it. i would assume that is why stingray is normally cooked in "heavy" tasting sauces - to cover that smell.
Yup, my mum would cut stingray into chucks and would fry with black bean sauce, spring onions and cut chilli!
I'm a teochew too! So could be right that this a teochew dish! :)
ieat, you are Teochew too right? Have u come across something like this?
Go to ' Ah Seah Eating House', across de road of 717 durian stall at Yio Chu Kang road. I eat from this stall since I was a little gal.. and I DARE say de food still taste de same, becoz de cook is STILL DE SAME!!! and so is de one who takes ur order!!! HA... Try their stingray cook w 'ou tao jio' and 'giam chai', SHIOK!!!
i think alot of teochew cook stingray. My mum does something quite similar too. At home, stingray is sliced to bite size, stir fry with black bean, chopped chilli and salted vegetable. Very yummy
Adam road's.
the chilli is spicy mixed with a sweet sour plum sauce.
i hope it hasn't been posted yet.
ieat
Stingray is a common dish at home altho I have progressed to buying the whole codfish at est $100 each and it takes us ages to finish that. It keeps well.
I am not a fish person at all until I learn to eat shark my alltime favourite, Teochew style and battered style. It has been a progression and finally eating sashimi is the ultimate for a non-fish person.
ieat,
It would be a great idea that you move house every few years all round Singapore. Right now we are having the taste of Serangoon / Hougang makan places. It' a great coverage.
You know how much work there is in moving house!? Peng san! But it is exciting to explore new places to eat.
stingray+tom yum paste+lime and baked in the oven! :)
My mother used to buy stingray when I was still in Singapore (not sure if she does now) and especially when I was younger because its easy for children to eat. You don't really have to watch out for bones. She made it into asam pedas. Super sedap :)
My mother does stingray both the aforementioned teochew way, with black bean paste and garlic/onions, and baked with her mixture of chilli sauce and lots of garlic. Awesum.
Clara
My favourite BBQ stingray, is a stall called Tokyo at 503 West Coast Drive #01-07, also known as Ayer Rajah FC. The portion is smaller than most, but I like the way they cook it most of the time.
I think there's some good chilli stingray at Ang Mo Kio Central..the S11 Hawker Center. Very good and tasty=)
I tried cooking it the other time...err..not that successful =)A tad too salty with too much belacan.
i would buy stingray from the NTUC nearby, slap on sambal, lime juice, and thinly sliced onions, put it in silver foil and cook it in my toaster once in a while... All becos my husband loves stingray. =)
And all because you love your husband. I hope he realizes what a blessed man he is!
he better! if not no more stingray!
hee..
OR changi village . They serve good bbq seafood .
Try bedok 85 !
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