Spicy Stingray: Stand By For Action!

Back to the streets of KL with this delectable delight for any connoisseurs of colloquial cuisine, particularly those with a preference for pelagic provender or in other words foodies fond of fish. Cod, salmon, tuna, sardine – these are all names that we encounter far too often on supermarket shelves and in restaurant menus of every caliber. Aside from problems with overfishing and sustainability, these poor fishes could really use a break from the fisherman's spotlight just as our taste buds should be given a fresh zephyr of seafaring flavours. 

Whether freshwater or oceanic, we all want a taste of sunshine and fresh flowing water when we dine on fish and other aquatic animals. Stingray provides just that. So it may not share the same visual appearance as a stereotypical snapper on a dinner plate, in fact, its broad flat physique may perplex people as to how one could possibly enjoy eating any part of its discus like form. Let me enlighten those who have yet to experience the delicate wonders of the snow white flesh of the stingray. The spines of cartilage that spread through the fish lay flat and are partially fused forming a stiff ridged platform with full steaks of solid supple without any bony interruptions. Just get whatever your eating utensil is (fork, spoon, chopsticks, fingers) and nudge the flesh from one edge and watch as it slides off like a giant tectonic slab of juicy protein goodness. 

This particular piece has been smothered in spicy chili paste and grilled in a banana leaf. It is then served with sliced okra and a cut calamansi for you to squeeze over everything. The chili paste is crammed with intense flavour. You'll get sucker-punched with salt, your sinuses slapped with scorching heat and a smokey savoriness will scintillate your senses and leave you salivating for more. That little calamansi adds much more than its petite size gives it credit for. The tart sour with a hint of sweet and fresh citrus cuts right through the richness of the chili without breaking a sweat. And let's not forget about the star of the show, the stingray! Don't let the pale opaque flakes of succulent flesh fool you into thinking it is meek and flavourless. It stands up to the seemingly overpowering chaos of the chili. The calm gentle cool compliments the fiery madness perfectly. I really do love my grilled stingray :) Stingray! Stingray! Anything can happen in the next half hour!!