Best 3 Bbq Sambal Sting Rayfish Recipes

Craving for a unique and tantalizing culinary experience? Look no further than BBQ Sambal Stingray Fish, a dish that is bursting with bold flavors and umami richness. This Southeast Asian delicacy features the delicate, meaty texture of stingray fish, expertly grilled and slathered in a fiery and aromatic sambal sauce. The sambal, a traditional condiment made from a blend of chilies, shrimp paste, and spices, adds a captivating depth of flavor to the fish, creating a harmonious balance between spiciness and savory notes. Accompanying the stingray are two equally enticing recipes: Sambal Belacan and Sambal Tumis, both of which elevate the dish with their distinct taste profiles. Sambal Belacan, a classic Malaysian condiment, offers a pungent and spicy kick, while Sambal Tumis, an Indonesian favorite, tantalizes with its sweet, tangy, and umami flavors. These recipes come together to create a symphony of flavors that will leave your taste buds dancing with delight.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE SPICY SAMBAL BARBECUE SAUCE

Homemade Spicy Sambal Barbecue Sauce image

Sambal Oelek is made with chilies and is very hot so start with 2 tablespoons and increase to up to 4 tablespoons. Plan ahead the sauce needs to chill for 24 hours before using.

Provided by Kittencalrecipezazz

Categories Sauces

Time 2h24m

Yield 6 cups (approx)

Number Of Ingredients 16

Ingredients

1 small onion, finely chopped
2 stalks celery, finely diced
1 small green bell pepper, seeded and finely chopped
3 tablespoons fresh minced garlic (or to taste)
1/4 cup brown sugar
4 tablespoons oil
1 bay leaf
1 1/2 tablespoons Dijon mustard
2 tablespoons sambal oelek chili paste (use up to 4 tablespoons)
3 cups ketchup
3/4 cup canned crushed tomatoes
1/2 teaspoon chili powder
1 tablespoon Worcestershire sauce
1/4 cup honey
1/4 cup red wine vinegar
salt

Steps:

Heat oil in a saucepan over medium-high heat.
Add in onion, celery, green pepper and garlic; saute until tender (about 5-6 minutes).
Reduce the heat and stir in the brown sugar, stirring constantly until the sugar has dissolved.
Add in all the remaining ingredients (start with 1 tablespoon sambal adding in more to taste) mix to combine and simmer over low heat for a minumum of 2 hours.
Season with more salt to taste.
Cover and refrigerate 24 hours before using.

Nutrition Facts : Calories 303.1, Fat 9.8, SaturatedFat 1.3, Sodium 1495.8, Carbohydrate 57.2, Fiber 1.7, Sugar 50.4, Protein 3.1

BBQ SAMBAL STING RAY/FISH

BBQ Sambal Sting Ray/Fish image

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.

Provided by WaterMelon

Categories Malaysian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

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)
1 cup shallot
2 cloves garlic
1/2 tablespoon shrimp paste (belacan)
2 tablespoons ground dried chilies
2 slices galangal (or ginger)
2 tablespoons water

Steps:

Stir and strain the tamarind water and discard any solids.
Grind Spice Paste ingredients until fine.
Heat oil in skillet, saute the paste until fragrant.
Add salt and tamarind water, cook for another 2 minutes.
Add coconut cream and cook for 1 minute over low heat.
When the mixture is thickened, remove from heat and cool.
Coat sting ray pieces (or other fish) with the paste.
Place each piece on a large banana leaf/foil.
Spread remaining spice mixture over fish.
Roll up leaf/foil, then grill/barbecue the parcels for 8-10 minutes.
The length of time required depends on thickness of fish.
Serve hot with wedges of lemon/lime and cincaluk (optional).

SAMBAL STINGRAY IN BANANA LEAF

Sambal Stingray in Banana Leaf image

Provided by Julia Moskin

Categories dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 ounce (about 1/2 cup) dried red chilies
2 ounces (about 1/2 cup) dried small shrimp (available in Asian markets)
10 to 12 large garlic cloves
8 to 10 shallots, peeled
3-inch piece ginger, peeled and coarsely chopped
3-inch piece lemon grass, white end, coarsely chopped
1 teaspoon belachan shrimp paste, available in Asian markets or 2 teaspoons fish sauce
1 tablespoon tamarind paste or lime juice, more to taste
2 tablespoons light brown sugar, more to taste
1/4 cup raw peanuts
2 tablespoons vegetable oil, plus more for fish
1 whole, skinless skate wing, 1 1/2 to 2 pounds, or firm fillets like snapper, about 3/4-inch thick
3 banana leaves (available frozen at Asian and Latin markets)
Slices of lemon, for garnish
Slices of white onion, for garnish
Sprigs of cilantro, for garnish

Steps:

Make the sambal: In separate bowls, soak the chilies and the dried shrimp in water to cover for 10 minutes, then drain. Remove and discard stems and seeds from the chilies.
In a blender, combine the chilies, shrimp and remaining sambal ingredients, except the oil, with 1/2 cup water. Blend until finely chopped but not smooth. Heat the oil in a frying pan over medium heat and add the sambal. Cook, stirring often, until it is moist, thick and dark red, adding water 1 tablespoon at a time if needed to prevent scorching.
Cook the fish: Rinse and dry the fish and sprinkle it with salt. Heat a grill to high, or place a heavy skillet (with a lid) over medium-high heat. Spread one side of the fish with a thin layer of sambal. Place a banana leaf on grill (or in skillet), drizzle lightly with vegetable oil and place the fish on top, sambal side up. Cover grill or pan and cook about 8 minutes, until the banana leaf is toasted and the sambal is dry and fragrant. Remove the leaf and fish from the heat. Place a new banana leaf on grill or in pan, drizzle it with oil, flip fish onto it and spread more sambal on top. Cover and cook another 6 to 8 minutes, until cooked through.
Place another leaf on a platter. Flip the fish onto it, spoon more sambal over the top and garnish with lemon and onion slices and cilantro sprigs. To serve whole skate, slide the fish off the spine with a spoon.

Tips:

To ensure the freshness of your stingray, purchase it from a reputable seafood market or directly from a fisherman.
Before cooking, clean the stingray thoroughly by removing the skin, cartilage, and any remaining entrails.
To achieve a crispy texture, marinate the stingray in a mixture of soy sauce, garlic, ginger, and white pepper for at least 30 minutes.
When grilling the stingray, use a well-oiled grill grate to prevent sticking and ensure even cooking.
Cook the stingray over medium heat for approximately 5-7 minutes per side, or until it is opaque and cooked through.
To enhance the flavor, serve the grilled stingray with a spicy sambal sauce made from a blend of chili peppers, shallots, garlic, and shrimp paste.
For an authentic Indonesian experience, accompany the stingray with steamed rice, vegetables, and a side of sambal.

Conclusion:

In conclusion, the grilled stingray with sambal sauce is a delectable dish that captures the essence of Indonesian cuisine. By following the outlined tips and recipe, you can create a flavorful and authentic meal that will tantalize your taste buds. From selecting the freshest stingray to preparing the aromatic sambal sauce, each step contributes to the overall culinary experience. Whether you're a seasoned cook or a beginner venturing into Indonesian flavors, this recipe offers a perfect balance of textures and flavors, making it a must-try for seafood enthusiasts.