Fish with Sweet & Sour Chilli
Succulent stingray simmered in a vibrant sweet and sour chilli sauce with pineapple, aromatic herbs and fresh vegetables.
Instructions
Heat a little oil in a wok. Fry the crushed lemongrass and sliced galangal until fragrant.
Add Chef Justin's Straits Chinese Sweet & Sour Chilli Paste and cook gently over low heat for 2 minutes until aromatic.
Stir in the tamarind water, pineapple purée, kaffir lime leaves, Thai palm sugar, sugar and water. Simmer for 10 minutes.
Add the stingray pieces and cook for 15 minutes, or until fully cooked. Season with fish sauce to taste.
Stir in the lady's fingers, eggplant, diced tomatoes and diced pineapple. Cook for a further 2 minutes before removing from the heat.
Garnish with sliced shallots, red chilli, coriander leaves and chopped ginger flower (if using) before serving.
Made with Our Signature Paste
Straits Chinese Sweet & Sour Chilli Paste
Crafted by Chef Justin Quek, this signature Straits Chinese Sweet & Sour Chilli Paste combines tangy tamarind, aromatic spices and balanced chilli heat to create an authentic Peranakan-style sauce. Simply add fresh ingredients to recreate this vibrant seafood favourite at home.
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