Bedok jetty seems to be home to interesting species of fishes lately. First it was the moray eel and now, a leopard stingray made its appearance.
Uncle Alo of Shorewrangler caught a leopard stingray that took 4 hours to reel in. Spanning about 3 metres and weighing between 70-100 kg, it was the biggest catch of his lifetime thus far.
Posted by Chung Chee Fook on Thursday, July 30, 2020
An anonymous source gave a personal recount of the epic moment. It was around 6.15 pm when Alo’s reel got stuck and that’s when he realized he caught something big. As a seasoned fisherman, Alo knew he had to reel it in slowly before others who were around could render help to pull the stingray up. When the fish was in sight, other fishermen who were around used various tools to hook onto the fish and through collective work effort, they were able to haul the fish up on the jetty.
It is rumoured that Alo is a legend who tends to catch big fishes off the jetty.
As for the fish, Alo cut it up to smaller pieces and shared it with the people who were there to witness the epic moment.
Sambal Stingray, anyone?
The Leopard Whipray.
It can grow up to 4.1 meters in length and 1.4 meters across, the Leopard whipray is usually found inshore over sandy bottom in open reefs. It is usually found in the Indo-Pacific waters and it is one of the few stingrays that can be found in Singapore. Leopard whiprays are valued for their meat, skin and cartilage thus it has been classified as a Vulnerable species.
Luahan Hati Wartawan: That is one huge ass fish.
A stingray like that means asam pedas ikan pari for days. Speaking of which, here is a recipe for sambal stingray.
Stingray steak (400-500g)
2 teaspoons of tamarind juice mixed in a cup of water
Prep the fish by cleaning it. Make slits in the steaks and wash it with the tamarind water mixture. This is to ensure you won’t get that sharp ammonic smell that comes with stingrays. Set aside
2 medium sized onions or 8 shallots
½ inch ginger
2-3 cloves garlic
25-30 stalks of red chillies, cut and soaked in water
5 fresh red chillies or chili padi depending on your spice level
1 lemongrass, chopped
1.5 teaspoons of belacan or 2 tablespoons of dried shrimps
1.5 teaspoons of tamarind juice
Salt and sugar to taste.
Blend it all into a smooth paste with 1/3 cup of water or oil. Gradually add more water if the paste is too thick and unable to blend.
Fry the sambal in hot oil till fragrant. Atau kata orang melayu, kasi pecah minyak. Set it aside and cool it.
Slather some of the sambal on the fish to marinade it. Kasi sambal serap dalam ikan, lagi sedap.
Heat up a pan. Line it with banana leaf or aluminium foil, whichever that’s easier. Pour some oil. Once oil is hot, it will sizzle. Take a tablespoon of the sambal and place it on the foil/leaf.
Layer the fish on top of the sambal and grill till its done. Remember to flip it.
Best served with hot rice and sambal belacan.