Sambal Stingray

Name: Sambal Stingray
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Cuisine: Asian
Ingredients: 15 g dried chillies; 15 g belachan (fermented shrimp paste); 150 g shallots; 75 g garlic; 15 g ginger; 40 g lemongrass bottom part only, without dry outer leaves; 50 g red chillies; 20 g tamarind paste; ½ cup corn oil; 30 g palm sugar roughly chopped; ¼ tsp salt; 1 piece stingray, 400-500g; 1/3 tsp salt; 1 piece frozen banana leaf thaw, rinse, trim to fit baking tray; calamansi limes halved; red onion thinly sliced; tomato or pineapple wedges; cucumber slices

12 steps

Prep:30minCook:22min

The keys to good sambal stingray are fresh and young stingray, good sambal, high heat and not overcooking the fish. Banana leaf wins extra brownie points for presentation.

Updated at: Fri, 15 Sep 2023 07:34:11 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories391.4 kcal (20%)

Total Fat28.2 g (40%)

Carbs28.9 g (11%)

Sugars12.3 g (14%)

Protein9.1 g (18%)

Sodium515.2 mg (26%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Trim stems from dried chillies. Cut 2 cm long. Soak in warm water till soft, about 30 minutes. Squeeze dry. Discard water

Step 2

Roast belachan at 150°C or dry-fry over medium-low heat till dry and crumbly.

Step 3

Wash, trim, peel and roughly chop shallots, garlic, ginger, lemongrass and red chillies as appropriate. Grind or pound with dried chillies and belachan till smooth.

Step 4

Mash tamarind paste with 2 tbsp hot water. Drain and discard seeds and pulp.

Step 5

Stir-fry sambal paste with corn oil over medium heat till fragrant and colour darkens, about 15 minutes. Add palm sugar. Stir-fry till dissolved. Add tamarind water and salt. Stir-fry till oil separates. Taste and adjust seasoning if necessary. Remove from heat. Leave till cool.

Step 6

You should have about 1 cup. Use about ½ cup for 400-500 g stingray. Remaining ½ cup may be stored for a few weeks refrigerated.

Step 7

Preheat grill to 230°C (450°F). Line baking tray with aluminium foil. Lightly brush with vegetable oil.

Step 8

Rinse stingray. Drain and dry with paper towels. Cut 2-3 slits along grain in thicker end.

Step 9

Place stingray on baking tray, white side up. Season lightly with salt, including slits. Grill till 70-80% cooked, about 5 minutes depending on thickness of fish. Spread with sambal, thinly. Grill till top of stingray feels firm when pressed chopsticks, about 5 minutes.

Step 10

Lift stingray from baking tray with a spatula. Place banana leaf in tray. Flip stingray onto banana leaf. Grill till 70-80% cooked, about 7 minutes depending on thickness. Spread with sambal, thickly. Grill till fully cooked and sambal is sizzling and slightly charred, 5 minutes or so.

Step 11

Slide foil, leaf and fish onto serving plate. Pull foil from underneath banana leaf and discard.

Step 12

Garnish and serve immediately.

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