The Earthy Aroma
Using a banana leaf for grilling helps keep the fish moist while adding a subtle, earthy scent. The fish should have charred edges that contrast with the soft, succulent flesh inside. This protection prevents the delicate meat from drying out over the high heat.
The Sambal Layer
The sambal needs to be robust, with a gritty texture from the blended spices and a layer of oil that shows it was fried properly. A squeeze of calamansi is essential to brighten the heavy spice and cut through the richness of the stingray.
Quick answers
- How do I eat the bones?
- Stingray has cartilage rather than fine bones. Most of it is easy to peel the meat away from, and some people even enjoy crunching on the softer bits of cartilage.
- Is it very spicy?
- Usually, yes. It is one of the spicier zi char dishes, but the heat level depends on the stall's specific sambal recipe.