There’s really nothing quite like the experience of eating an awesome barbecued stingray. What are the two things that distinguish the good from the bad? Answer: the sambal chili and the freshness of the fish.
Very often, I come across a barbecued stingray that is covered with the most delicious sambal chili paste. But alas, the flesh of the stingray is overcooked and stiff! At other times, the stingray may be grilled perfectly, but the sambal chili simply lacks punch.
When it comes to these two principles, chang ji cooked food at chinatown complex certainly have got both things right.
SGD7 onwards
Served on banana leaf, the portion above may look skimpy, but that’s only because we ordered the smallest portion. Come to think of it, most of the barbecued seafood stalls these days sell their stingray from $8 onwards. We seldom see anything cheaper than that.
The stingray is soft, tender and fresh, and comes with a vast amount of that flavorful sambal chili paste! Don’t you just hate it when sellers are stingy with their chili? So when a stingray is served drenched in a heap of yummy sambal, it really perks me up. For me, this is what I call “shiok“!
Oh don’t worry. Despite being caked in a thick layer of the chili, it’s certainly not the tear-inducing hot. Most people would be quite comfortable with the spice level.
My only complaint is that the chili is very oily and really ups the guilt factor when indulging in this dish. Any less oily and it would have been perfect!

SGD7 onwards
Similarly drenched in the delightful sambal is the sotong (calamari). Again, prices start from $7. For that low price, we got a surprisingly ample portion!
It’s a shame that the sotong is slightly tough. If it had been softer and less rubbery, it would have scored a worthy five drumsticks!

Of course, sambal seafood is always served with lime and the pinkish mixture that I don’t know the name for. Some people stay away from it. But for me personally, it completes the whole stingray-eating ritual. I love soaking a slice of the sambal-drenched stingray into that sweet and sour pink mixture before putting it in my mouth.
There’s really nothing quite like the experience of eating an awesome barbecued stingray :)
Chinatown Complex
335 Smith Street #02-197
Singapore 050335
Bus services: 2, 12, 33, 54, 61, 63, 80, 124, 145, 166, 143, 147, 190, 197, 851, 961, 970, 961C
Nearest MRT: Chinatown
Opening hours: 5pm – 11:30pm (Closed on Tuesdays)
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11 responses -
wow.. the sambal chilli looks so good.
if the sambal chilli fails, the stingray will be just soso..im so gonna try it. =)
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ohhh…. my mouth is watering now!! Even though i’ve just eaten breakfast..
Yummy yummy!!
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Hey Veron, the pinkish mixture is Chinchalok. Aka fermented shrimp.
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wow…so delicious…
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the pinkish thing is cincaluk i think..fermented shrimps
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Stumbled upon your website when I wanted to search for what to eat as the claypot rice stall (suprising it was just next door) was closed on Thu >”< Great to say it was an excellent recommendation!
Anyway the pinkish thing is known as cincalok in Malay aka fermented shrimps. It's not the typical salty version as I would have expected and it is not too sourish as well.
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