Ingredients

  • Serves 2 people
  • 150 g shallots (peeled)

  • 75 g garlic (peeled)

  • 15 g ginger (peeled)

  • 40 g lemongrass (rough cut)

  • 50 g red chillies (rough cut)

  • 15 g dried chillies (soaked in water till soft and cut)

  • 15 g toasted belacan

  • 20 g tamarind paste (mix with 3 tbsp water and remove pulp)

  • ½ cup oil

  • 30 g palm sugar (roughly chopped)

  • ¼ tsp salt

  • 1 piece stingray wing (400g –500g) - washed and sprinkled with salt (cut 2-3 slits if the ray is thick)

  • ½ tsp salt

  • 3-4 pieces banana leaf

  • 1 calamansi (halved)

  • 1 red onion (thinly sliced)

  • ½ cucumber (sliced)

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Recipe Courtesy of
Asian Food Network

Sambal Stingray

Take a walk in any hawker centre by the beach in Singapore and Malaysia, and you are almost guaranteed to catch a whiff of this popular dish –Sambal Stingray! It’s gently grilled over a large banana leaf and slathered over with shallots, garlic, ginger and herby lemongrass, and of course a dollop of sweet, creamy sambal belacan.
  • Medium
  • 20 min
  • 35 min
  • 15 min
  • 3 steps
  • 17 Ingredients
  • Medium
  • 3 steps
  • 17 Ingredients
  • 20 min
  • 35 min
  • 15 min

Instructions

  1. Blend sambal paste

    • In a blender, combineshallots, garlic, ginger, lemongrass and red chillies, dried chillies and belacan till smooth.
     Blend sambal paste


  2. Fry sambal paste

    • Heat up a pan with oil. Stir fry sambal paste over medium heat till fragrant and colour darkens (about 15 min).
    • Add palm sugar. Stir fry until dissolved.
    • Add tamarind water and salt. Stir fry till oil separates.
    • Taste and adjust seasoning if necessary.
    • Remove from heat. Leave to cool.
    Fry sambal paste


  3. Grill stingray

    • Heat up a grill pan. Place a banana leaf on grill pan, lightly brush with oil.
    • Place stingray on leaf, white side up. Spread a layer of sambal on top.
    • Grill till 70%-80% cooked, or banana leaf is toasted. (about 7 min depending on thickness). Cover the grill pan if possible.
    • Remove the leaf and fish from heat.
    • Place a newbanana leaf on grill pan, drizzle it with oil. Flip fish onto it and spread more sambal on top.
    • Grill till fully cooked and sambal is sizzling and slightly charred (about 6-8min).
    Grill stingray


Plate and Serve!

Place another leaf on a platter. (or you can use the grilled banana leaf together with the fish, if preferred). Flip fish onto it, spoon more sambal over the top and garnish with calamansi, red onions and cucumber.

Plate and Serve!

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Ingredients
  • Serves 2 people
  • 150 g shallots (peeled)

  • 75 g garlic (peeled)

  • 15 g ginger (peeled)

  • 40 g lemongrass (rough cut)

  • 50 g red chillies (rough cut)

  • 15 g dried chillies (soaked in water till soft and cut)

  • 15 g toasted belacan

  • 20 g tamarind paste (mix with 3 tbsp water and remove pulp)

  • ½ cup oil

  • 30 g palm sugar (roughly chopped)

  • ¼ tsp salt

  • 1 piece stingray wing (400g –500g) - washed and sprinkled with salt (cut 2-3 slits if the ray is thick)

  • ½ tsp salt

  • 3-4 pieces banana leaf

  • 1 calamansi (halved)

  • 1 red onion (thinly sliced)

  • ½ cucumber (sliced)

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