300 g stingray – washed and cut to bite size
(coat with a bit of corn flour)
2 stalks Kiam Chye (the sour type) washed and soak in water
4 slices ginger – cut into thin strips
3 cloves garlic – sliced thinly
3 small chilli padi – sliced thinly
1 tomato – quartered
1 tbsp black soy bean (washed and drained)
1 tbsp tamarind paste (mixed with 200 ml water)
Salt to taste (optional)
1-2 tbsp chilli paste
1 tsp oyster sauce
1/2 tsp Knorr All-In-One Seasoning powder
1 tsp light soy sauce
1) Squeezed excess water from soaked Kiam Chye, cut into 1 cm in lengthwise.
2) Heat oil in a wok and saute ginger, garlic, chilli paste till aromatic, add in black soy bean and stir fry for 5 seconds.
3) Add in stingray and stir to mix for 1 minute, add in Kiam Chye, tomato and chilli padi. Continue frying till all ingredients are well combined. Add in tamarind water and enough water to cover all the ingredients. Add in sauce ingredients and salt, stir to mix and taste accordingly and adjust to your preference.
4) Bring to a boil, covered and simmered for about 5-10 minutes or until vegetables is soft and fish is cooked. (It should taste a bit sourish, spicy and sweet.)