8. Fish and Stingray
Fish and Stingrays!
below: i made some fish stock and my stock turned milky!!
make the gravy, braise the fish in the gravy and serve hot!
Recipe - Alow's Ikan Pari Kuah Lada
20 May 2025
Asians eat a lot of fish.
never quite liked fish when growing up but some fish are still my favourite
- pomfret (cheo her)
- threadfin (ikan kurau, ngo her)
- grouper (gau her)
- sting ray (ikan pari, hung her)
- white bait or silver fish (銀魚 neng her) - fresh or dried
- sea bass (gim mak lo)
- marble goby (soon hock)
- toman or snakehead fish (loy her, 生鱼)
- white snapper (ang kor lee)
- red snapper (ang kuey or red chicken / 红鸡 Hóng Jī or 红鲷鱼 Hóng Diāo Yú )
- white fish (bek her)
- yellow fin snapper (kee her)
- spanish mackerel (batang)
- mackerel (tenggiri)
- yellow croaker - fresh from amk 628 wet market
fish i didn't quite like when i was young
- kambong, selah, kuning fish
- belt fish or herring
- rabbit fish (bek toh - it's kinda bitter to me)
TIPS & TRICKS
a teochew fishmonger told me that the best way of eating fresh fish is to steam them plain and then eat them as is or to dip them in taucheo, chilli and garlic or sng mi chou (vinegar garlic chilli sauce).
another fishmonger told me that we should dip the raw fish into salt water before cooking. this makes the fish slippery and smooth. (also when making fishballs). this fishmonger sold the snakehead fish.
the fishmongers were at woodlands when i lived in that area for 10 years. their fish was super fresh and i could get the types of fish that teochew people love! like the gnoh her (threadfin), pomfret, red grouper... i miss those fishmongers. they were extra friendly because we were "ka ki nang".
so these days, i dip (or soak) my fish into salt water for a while. cooking the fish after dipping in brine has such amazing texture!
REFERENCES, FISH GUIDES:
found these websites that has some info on fish found at our local wet markets in singapore -
fishes & their names in
- teochew,
- hokkein,
- cantonese,
- mandarin,
- malay,
- english
COMMON TYPES OF EDIBLE FISH FOUND IN MALAYSIA
EVERY FOODIE’S MUST-HAVE GUIDE TO 10 COMMON LOCAL FISH
Types of Fishes found along Singapore Shoreline
fried ikan batang (left) and selah (right) with kunyit
home cooked bbq sting ray
recipe - steamed pomfret teochew style
- fresh white pomfret
- shredded ginger
- cut red chilli
- sliced shallots or onion
- kiam chye
- sng buei or sour plums
- tomatoes
- spring onions and corianger
- season with light soya sauce, salt and white pepper
fresh batang, seasoned for steaming
- fresh pounded garlic & ginger with light soya sauce (try japanese soya sauce), mirin (or japanese sweetened vinegar) and a bit of sesame oil/cooking oil (see pic below for seasoning)
home made bbq fish
sting ray or ikan pari - raw
ikan pari kuah lada - alow's recipe (need to look for it)
- stingray, ikan pari
- kiam chye
- tomatoes
- white pepper corn (a lot & pounded)
- not sure about other ingredients (forgot the recipe - got to look it up)
(scroll down)
blog entry 19 dec 2020
more fish dishes...
some new dishes i learnt - assam pedas, steamed fish hk style
recipes here -
soon, i might just steam the fish as plain as possible
and to eat it as it is or with a taucheo-chilli dip!
assam pedas ikan pari or sting ray
steamed fish HK style
grilled chongqing sea bass & fish bones with taucheo sambal
red grouper lada/white pepper soup & steamed pomfret
steamed grouper teochew style
assam fish head
fresh white bait
steamed/boiled, then add chilli, onions, lime juice
batang fish soup
teriyaki salmon
below: fish head/tail/bones fried & grilled with
sambal tau cheo, chilli, garlic and sng buei.
23 Oct 2021 below:
salmon head with tau cheo, chilli, garlic, sng buei rempah
24 Jun 2020
Salmon & Veggies & Rice for Lunch. sooooooooo yummy!!
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wow! now i know it's a natural thing!
- coat fish bones, heads, tails with salt and cornflour, and fry till golden.
- boil fried fish bones, heads, tails in fish stock and you'll get the milky stock!
My favourite childhood dish!!
Alow's Assam Fish
Recipe - Alow's Assam Fish
1. Prepare the fish
Choose to cook:
- Chi Kak Her - also known as Ikan Terubok & Toli Shad & Herring
- Alternatives - Mullet, Sabah, Salmon
- for chi kak her & mullet - gut the fish but leave the scales on
2. Boil these ingredients
- garlic x20 cloves, whole
- green chilli x4, cut into 2 or 3 pcs
- assam paste
- dark soya sauce
- water
- salt to taste
3. once the garlic is soften, add the fish and braise.
taste and smell will change and
you can smell/taste the gravy to check if it's ready
4. serve hot with rice.
careful with the fish bones!!
------------------------------------------
Toman Fish or Snakehead
fishmonger told me to cut the fish and then place it for a few minutes in salted tap water. the fish will be slippery and there's no need to add cornstarch or egg white.
1. Toman fish
- cut into chunks
- soak cut fish in salted water for a few minutes
if you feel the meat of the fish, it's very slippery and smooth
- remove from salted water
season fish with
- salt, white pepper,
- light soya sauce,
- ginger slices &/or ginger juice
- chinese shaoxing wine
- sesame oil
- optional - spring onions
leave fish to marinate for a few hours
2. pan fry fish & set aside
3. fry ingredients for gravy
gravy 1 -
ginger & spring onions,
garlic & chilli
gravy 2 -
make into a paste - salted black bean, ginger, garlic, red chilli,
fry with sesame oil & shaoxing wine
fish soup base 1 (cantonese style)
- with ginger & spring onions
- superior soup or collagen soup
- tomatoes and toufu,
- green veggies
fish soup base 2 (teochew style)
- with kiam chye (salted vegetables), chilli, sng buei (sour plums),
lard, tomatoes, fried crispy garlic
below: pan fried marinated snakehead fish
fried fresh fish with tumeric
(red snapper and batang fish)
15 April 2023
batang fish soup
June 2023
Fresh Yellow Croaker from 628 Market, around $10-$12, 700-800g
this yellow croaker had some fish roe!
cooked puah jiang zhi - braised fried fish in gravy (teochew style)
Gravy - ginger, onions, garlic, light and dark soya sauce, chinese wine,
garnish with spring onions, chilli, coriander (wang sui) and chinese celery (keng chye)
no need for cornstarch slurry
first, fry the fish
June-July 2023
dried silver fish or whitebait fish 銀魚干
tiny dried whitebait
rinsed with water, drained and dried (if too salty)
(i dry them in the fridge overnight, partially uncovered)
then fried till crispy in oil
+ add limau purut leaves and chopped garlic
about 1-2min before turning off the fire
+ toast/grill if needed
dried whitebait Price as at 2023/2024
provision shop at 628 amk $2.90 per 100g (likely indonesian)
market stall at telok blangah crescent (old man, 1st stall) indonesia $2.50 per 100g
wholesale market - indonesia $2 per 100g / japan $3.80 per 100g
crispy whitebait fish with rice
April 2023
fresh whitebait fish Omelette
below: about the whitebait fish
13-15 Sep 2024
1. season fish with
- salt,
- white and black pepper,
- turmeric powder
- garlic flavoured oil
2. fry aromatics till fragrant
- lada - crushed white pepper corns x4 tbsp
- onions x2 medium to large
- garlic x2-3 large cloves
- langkuas or galangal x5 slices
- kunyit or turmeric x2 thumbsize pieces
- serai or lemongrass x3-4
- belacan 1/2 tsp
- assam skin x3-4
- assam paste x2 tbsp
- lime juice x4-6 tbsp
- gula melaka
3. add tomatoes x5 - cut into wedges and fry
4. add assam paste and water
5. boil gravy, taste
6. add kiam chye
7. add fish - cook till fish is tender
8 add vegetables - ladysfinger and brinjals
9. add salt to taste and serve hot with steamed rice
Recipe - Grilled Stingray
1. season the stingray with
salt, turmeric powder, garlic oil, black pepper, plum sauce
2. i use baking paper on a grill plate
3. then add a layer of pandan leaves and raw onions
4. place stingray on top of pandan and onions
5. add the sambal chilli and more raw onions on top of the stingray
6. grill until fish is cooked (i add a bit of water for gravy)
7. squeeze lime or lemon juice to the grilled stingray
Recipe - Sambal
1. fry garlic, onions, hae bi (dried prawns) and serai
2. add dried chilli paste x1 tbsp
(i use singlong dried chilli paste)
3. add sambal belacan x2 tbsp
(red chilli + toasted belacan)
4. add stock cube, sugar, salt and assam to taste
5. fry chilli mixture,
6. add tomato ketchup, water to cook till the paste is dry.
7. set aside paste and cool
8.. add lime or lemon juice
9. add chopped limau purut leaves
see below: i use this chilli paste for the sambal
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