Sambal Stingray
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.
- Prep time
- 30 min
- Cook time
- 22 min
- Yield
- 4 servings
- Difficulty
- HARD
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
- 1/2 cup corn oil
- 30 g palm sugar (roughly chopped)
- 1/4 tsp salt
- 1 pc stingray wing (400-500 g)
- 1/3 tsp salt
- 1 pc frozen banana leaf (thaw, rinse, trim to fit baking tray)
- calamansi limes (halved)
- red onion (thinly sliced)
- tomato or pineapple wedges
- cucumber slices
Instructions
- 1
Trim stems from dried chillies. Cut 2 cm long. Soak in warm water till soft, about 30 minutes. Squeeze dry. Discard water
- 2
Roast belachan at 150°C or dry-fry over medium-low heat till dry and crumbly.
- 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.
- 4
Mash tamarind paste with 2 tbsp hot water. Drain and discard seeds and pulp.
- 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.
- 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.
- 7
Preheat grill to 230°C (450°F). Line baking tray with aluminium foil. Lightly brush with vegetable oil.
- 8
Rinse stingray. Drain and dry with paper towels. Cut 2-3 slits along grain in thicker end.
- 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.
- 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.
- 11
Slide foil, leaf and fish onto serving plate. Pull foil from underneath banana leaf and discard.
- 12
Garnish and serve immediately.