Stingray

One of my uncles graciously offered to drive me around Singapore while I ran a couple of errands. Not only that, but he took me to a little French cafe for lunch. It was pouring rain when we got to the restaurant, which meant that it was cool enough to sit outside under the extended awning. Anyway, the restaurant was offering a semi-set menu (choice of several dishes for each course, sort of like Restaurant Week in the District), and after much hemming and hawing, I settled on the stingray, because ... well, why not? It's an interesting-looking fish, and I'd never had it before. (This one is topped with potato waffle-chips, and sits on sliced beets.)

It turns out that stingray isn't all that interesting to eat.
The yellow outside was different, but as you can see, the color is only superficial. The texture is mostly, but not exactly, like a salmon steak -- flaky, a little on the bland-dry side, at least the way mine was done. It did have an intriguing grain to it, as you can see in the right-hand side of this piece; the flesh naturally split length-wise, and was a little tougher to cut cross-wise (I had to try). I'd like to know whether this is usually how it tastes, or whether mine could have been cooked better -- as it stands after this tasting, I could take it or leave it, but would probably look for something with a little more flavor first.