BBQ Singapore Chilli Skate

Singapore knows food! Oh, the food I ate in my short visit their. It helped that I had an excellent tour guide, Arthur, who’s stomach preceded him! I think I ate more in the one night at Newton Hawker Centre than on a normal Christmas. One of things that stood out to me was the delicious plate of BBQ chilli stingray. While eating it we discussed the difference between skate and sting ray, as I’d always thought they were the same thing. They do appear to be from the same family but the stingray I ate in Singapore was much smaller and was left on the cartlidge for your to scrape off with your chopsticks. The skate I am familiar with at home, however is massive. Each fillet/wing is around 500g so if left on the cartlidge you’d be faced with a massive 1kg piece! Not that this would be expensive. Skate is one of the cheapest, locally caught, fish at $9.99/kg. To top it all off skate is a low fat fish making it perfect for people eating clean.

In the past I’ve only ever used skate for curry and casserole type dishes, as it is quite dense and holds up well to a longer cooking. However, since getting back from my trip I have been looking forward to a trip to the Central Markets to buy ingredients for my own Chilli BBQ Skate. Traditionally this is cooked in a banana leaf but lugging them to lunch didn’t seem like a good idea so I’ve used baking paper instead.


  • 1 tablespoon chilli bean paste*
  • 1 tablespoon Sambal Oelek
  • 2 spring onions, finely sliced
  • 1 skate wing (500g)

Preheat your bbq or charcoal grill (the more traditional method).

If there is a large variation in thickness in the skate wing divide it into 2 or 3 pieces according to thickness so that each piece can be cooked accordingly.

Mix the chilli bean paste and sambal oelek together.

Lay the skate on baking paper that is 2-3 times the width of the skate.  Paint each side with the chilli paste and sprinkle with spring onions. Tightly wrap each parcel and place in the barbecue. After 5 minutes turn the skate over and cook for a further 5-10 minutes. The thicker the skate the longer it will need cooking. To test whether it’s done, you should be able to drag a fork through it and have it crumble. Any uncooked bits will remain tough and rubbery, however if you over cook it, it may become too stringy.

*You can make your own chilli bean paste by blending  1½ tsp palm sugar or dark brown sugar, 1ts salt,  juice of 1 lemon,  2 tbsp vegetable oil,  1 tbsp tamarind paste, 3 dried chills soaked in 1 cup warm water

About Michelle

Michelle is passionate about showing people how easy it is to prepare food that is healthy and packed full of flavour. She has just completed her first recipe book, Healthy Helpings: fast food for fit physiques. She began sharing her love of food in 2007, when she produced two series of the online cooking show ‘Healthy Helpings TV’, making fast food healthy and healthy food fast. In 2008 she competed in bodybuilding as a novice figure shaping competitor and she remains passionate about physique sports. She was a 2009 Australian Masterchef semi-finalist, and contributes articles to Oxygen Magazine Australia. Michelle lives with her husband on the Fleurieu Peninsula in South Australia, where she loves to search out new ingredients and food ideas from local farmers markets, health food shops and ethnic grocers, and take her two dogs on long rambles through the vineyards. Find out more about Michelle's book