Stingray with salted vegetables

Ingredients

• Stingray fish - 500 g (cut into bite size pcs)
• Salted Vegetable (Sour Pickled Mustard) - 1 pkt 350 g
• Red Chilli - 2 nos (1 - chopped finely, 1 - sliced for garnish)
• Ginger - 2" knob (Shredded)
• Garlic - 1 no (crushed)
• Preserved black bean - 1 tablespoon (optional)

Sauce:

• Stock/water - 15 0ml (7.5 tablespoons)
• Sugar - 1 teaspoon (1.5 teaspoon if using preserved black bean)
• Vetsin (msg) - 1/2 teaspoon
• Light sauce - 2 teaspoons
• Oyster sauce - 2 teaspoons
• Vinegar - 1 teaspoon
• Wine - 1 teaspoon

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Preparation

• Use 3 tablespoons oil to fry shredded ginger, dish out set aside for garnish.
• Use the ginger oil to fry garlic, chopped chilli (and preserved black bean if adding) till fragrant.
• Add stingray pieces and salted vegetables to saute for 1-2 minutes.
• Add sauce to simmer till fish is cooked.
• Dish out and garnish w/fried ginger and sliced Chilli.