Forktionary

Bbq Sambal Sting Ray Fish Recipe

Experience the fiery deliciousness of authentic Singaporean and Malaysian BBQ Sambal Sting Ray! This isn't your average fish recipe – it's a vibrant hawker-style dish bursting with rich sambal flavors. While perhaps not the healthiest option, it's undeniably a taste of paradise. Easily adaptable – substitute sambal belacan or sambal oelek if you can't find specific ingredients. Serve with fluffy rice (coconut rice is amazing!) and your favorite stir-fried veggies for a complete meal.

Prep Time 20 mins
Cook Time 40 mins
Calories 152.1 kcal
Protein 3g
Rating 0.0 (1 Reviews)
Bbq Sambal Sting Ray Fish 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bbq Sambal Sting Ray Fish

  • 2 tablespoons tamarind paste
  • 1/2 cup warm water
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/2 cup coconut cream
  • 1 pound stingray fillets
  • large piece banana leaf
  • wedges of lime
  • Shallot
  • 3 cloves garlic
  • 1 teaspoon shrimp paste (belacan, optional)
  • 4 large red chilies
  • Galangal
  • 1 inch ginger
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • dollop of cincaluk (optional)

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How to Make Bbq Sambal Sting Ray Fish

  1. Stir 2 tablespoons of tamarind paste into 1/2 cup of warm water. Strain, discarding the solids.
  2. Grind the following ingredients into a smooth paste: 4 large red chilies, 1 inch ginger, 3 cloves garlic, 1 teaspoon shrimp paste (belacan, optional), 1 teaspoon turmeric powder, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cumin.
  3. Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the spice paste and sauté for 5 minutes, or until fragrant.
  4. Add 1 teaspoon salt and the tamarind water. Cook for 2 minutes.
  5. Stir in 1/2 cup coconut cream and cook for 1 minute over low heat, until slightly thickened.
  6. Remove from heat and let the sauce cool completely.
  7. Coat 1 pound of stingray fillets generously with the sambal paste.
  8. Place each fillet on a large piece of banana leaf or aluminum foil.
  9. Spread any remaining spice mixture evenly over the fish.
  10. Carefully wrap each fillet in the banana leaf or foil, creating a sealed parcel.
  11. Grill or barbecue the parcels for 8-10 minutes, or until the fish is cooked through. Cooking time depends on the thickness of the fillets; check for doneness with a fork.
  12. Serve hot with wedges of lime and a dollop of cincaluk (optional).

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

8g

Fat

13g

Carbs

4g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Seafood Asian Summer Recipes Grilling & Bbq

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Malaysian Main Dish Seafood Asian Oven Barbecue Fish Broil Equipment Grilling