Barbecued stingray is a relatively inexpensive and oh-so-tasty dish that is available at just about every hawker center in Singapore. I love the combination of sambal chili and flaky flesh enveloped in the fragrance of banana leaf. Perhaps because of its ubiquity in food stalls, stingray is not as commonly found in the grocery stores. This is a shame since it is surprisingly easy to cook and freezes well. While it had never crossed my mind to either cook or process a stingray, one recent weekend found me and M on a “field trip” to the Jurong Fishery Port (JFP) that led to a better appreciation of cooking this funky flat fish.
