Portuguese Grilled Fish,
Medan Selera Kampung Food Centre,
Lot 6932, Jalan Lang,
Operating hours: Open from 6pm to midnight.
GRILLED stingray (top pic) is a preferred fish many enjoy having at dinnertime.
Portuguese Grilled Fish stall, operated by Ng Boon Chye, serves grilled stingray which is known for its sumptuousness.
Customers who have tried Ng’s grilled stingray love the spicy and sweet sambal sauce with slight citrus notes, that is generously slathered on the meat.
“I have been serving stingray for the past 16 years.
“I mastered the art of making the sambal for the fish from a relative.
“The fish is grilled in a foil pouch to seal in the juices and I add sliced onion rings, pineapples, okra and grounded herbs. The meat is placed on a banana leaf as the leaf adds fragrance,” said the father of three.
He explained that the foil pouch helped enhance heat distribution for even cooking in the meat.
“The meat is cooked from the steam created in the foil and in about eight to 10 minutes, the fish is cooked to perfection,” he said, adding that cooking the meat in foil helped maintain its juiciness.
Ng, 48, said he would make incisions on the fish for the sambal to be absorbed into the flesh.
The grilled fish is enjoyed by both locals and foreigners, who often rave about its tastiness. The dish is best eaten on its own or with white rice.
Brothers Joshua J. and Jonathan J. said they loved the sambal.
“We love the fresh onions, hints of lemon, ginger, chillies and the pineapple slices.
“We enjoy the fish as the meat is thick and the portion reasonable,” said the brothers.
Singaporean T. T. Chan said he loved the tenderness, distinct sambal flavour and piquancy of the pineapples that whets one’s appetite.
“I love to come to Ng’s stall each time I am down in Klang. In the evenings, I enjoy having warm beers with the grilled stingray,” he said.
Customers are allowed to choose the slices of stingray. A medium sized slice, for two people, is priced at RM25.