The secret to making this dish is not just about the spices or aromatic marination, but the freshness & process before arriving at your doorstep. 

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You can also get most of the ingredients right here - serving you only chemical-free seafood sources and natural fresh produce. 

How to prepare a mouth-watering bowl of braised teochew spicy stingray dish? 

Here's the recipe to satisfy your family's tummy during this festive season!



1kg stingray

175g to 200g salted vegetables

2 tablespoons fermented black soybean

2 tablespoons to 3 tablespoons sambal chilli (adjust according to your spiciness tolerance level)

1½ inches ginger

3 cloves of garlic

2 red chilli

2 cups water

½ teaspoon fish sauce (optional)

3 tablespoons of cooking oil

Chinese parsley or coriander and or spring onions



Preparation of the ingredients:

Use 3 tablespoons of salt and rub it all over the stingray.

Leave it for about 15 minutes.

Then rinse off the salt.

Cut the stingray into chunks and set aside.

Soak the salted vegetables for about 10 to 20 minutes (depending on the saltiness of the vegetables).

Then rinse and cut it into strips and set aside.

Rinse the fermented black soybean and then roughly mash or chop. Set aside.

Peel off the skin from the ginger and cut it into strips. Then set aside.

Peel off the skin from the garlic and mince it. Then set aside.

Rinse and deseed the chilli.

Cut the chilli and set aside.


Cooking the Stingray:

Heat oil in a pan.

Add in the ginger and garlic. Stir fry till fragrant.

Add in the fermented black soybean and salted vegetables, then stir fry for a minute.

Add the cut chilli, sambal chilli and fish sauce. Stir fry for another ½ a minute.

Add in the stingray and mix well.

Add water and cover with a lid.

Leave to simmer for 10 to 15 minutes or till the fish is cooked through.

Garnish with the chopped parsley/coriander/spring onions

Serve with plain porridge or steamed rice.