It’s fun doing things together as a couple. Joce and I experimented with Japanese curry rice the last round when my mum wasn’t around in the kitchen. It was quite a success.
This round, we decided to try something more spicy! Sambal stingray!!
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Fished the recipe off the internet. The ingredients:
- Stingray fillet (600g you can have more if you like)
- Grounded Turmeric powder
- Shallot paste (I bashed up some shallots instead)
- Salt
- Chinese wine (optional, to rid the smell according to mum)
- Canned sambal chilli of your choice (I was too lazy to make my own :p)
- Banana leaf and aluminium foil
Marinated the fillets with turmeric, shallot, salt and wine (chilli is added later) and left them in the fridge for 30 mins (or more). I suggest you use a disposal glove, otherwise….
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Applied generous amount of chilli on the fillet before wrapping it up. Most recipes I found suggested either foil or banana leaf. I did an experiment with a small fillet and realized my toaster almost burnt off the banana leaf. So I tried with both, that means leaving it in the toaster longer, about 25mins.
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Toast it!
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Finally…
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It turned out that the off-the-shelf sambal chilli sauce was quite good. Using the foil somewhat kept the moisture in, otherwise it is usually dried up in a typical BBQ setting.
Overall it was another fun shopping and cooking experience with my darling! 
Recipe #80144
A local hawker food in Singapore and Malaysia. Probably not the healthiest food, but OH SO GOOD! I’m sure if you can’t find the ‘weird’ ingredients, you can just sub sambal belacan/sambal oelek. Serve with plain rice or coconut rice and some stir-fried vegies.
by WaterMelon
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My Notes
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4
servings click to change U.S./Metric measurement system or number of servings
time to make 40 min 20 min prep
Change to: servings US Metric
1 tablespoon tamarind pulp, soaked in
3 tablespoons water
3 tablespoons oil
1 teaspoon salt
2 tablespoons coconut cream
1 kg stingray, divided into 4 portions
fresh banana leaves or aluminium aluminum foil
1 lemon (or a few limes)
Spice Paste
1 cup shallots
2 cloves garlic
1/2 tablespoon shrimp paste (belacan)
2 tablespoons ground dried chilies
2 slices galangal (or ginger)
2 tablespoons water
Not the one? See other BBQ Sambal Sting Ray/Fish Recipes
* Barbecue Main Dish
* Malaysian Main Dish
* Fish Main Dish
1. Stir and strain the tamarind water and discard any solids.
2. Grind Spice Paste ingredients until fine.
3. Heat oil in skillet, saute the paste until fragrant.
4. Add salt and tamarind water, cook for another 2 minutes.
5. Add coconut cream and cook for 1 minute over low heat.
6. When the mixture is thickened, remove from heat and cool.
7. Coat sting ray pieces (or other fish) with the paste.
8. Place each piece on a large banana leaf/foil.
9. Spread remaining spice mixture over fish.
10. Roll up leaf/foil, then grill/barbecue the parcels for 8-10 minutes.
11. The length of time required depends on thickness of fish.
12. Serve hot with wedges of lemon/lime and cincaluk (optional).
Entries (RSS)
August 25th, 2007 at 11:24 pm
[...] last attempt of sambal sotong (squid) and stingray was not very ideal. The stingray was fine but the sotong was somewhat soggy. Anyway I believe there [...]