Stir Fry Spicy Stingray with Kiam ChyeTwo days ago my Ma cooked this dish [which I mentioned earlier that this is one of the dishes that goes well with porridge]. Usually she uses stingray but this time since she has this fish fillet [I think is 'shark' meat - sua hoo']. Looks delicious isn't it? Try it and your comments are welcome.
300 gm sua hoo [replace stingray] - cut into small bite size pieces
2 stalks of preserved mustard [kiam chye] - wash and soak in water to reduce saltiness
2 inch piece of ginger - sliced and cut thin shreds
2 garlic - sliced
1 1/2 tbsp chilli paste
1 heap tbsp of tamarind mix with 1 cup water [strain away the tamarind seeds]
salt and sugar to taste
2-3 tbsp oil
Basic ingredients for this dish - kiam chye, fish fillet, shredded ginger and sliced garlic
- Prepare the fish fillet and set aside.
- Squeezed out excess water from soaked preserved mustard leave. Cut into about 1 cm width shreds [see photo]. Sliced and cut garlic and ginger.
- Heat oil in wok. Fry ginger, garlic and chilli paste till fragrant. Add in fish, fry for awhile and add in vegetable. Continue frying till all ingredients are well combined. Pour in prepare tamarind water. Stir and add in more water if it is not enough to cover ingredients. Add in a little salt and sugar. Bring it to a boil, taste and adjust seasoning. Let it simmer for about 5 - 10 minutes or until vegetables are tender and fish is cooked. The gravy should taste a little sourish and sweet.
- Dish out to serve.
Note: Be careful when adding salt as some preserved vegetables are salty.