BBQ SAMBAL STING RAY/FISH
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
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).
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Mb Rakib
[email protected]This recipe is a great way to use up leftover stingray. I had some leftover from a previous meal and this was the perfect way to use it up.
Peter Hood
[email protected]I'm not a big fan of spicy food, but I really enjoyed this dish. The sambal was just the right amount of spicy.
britt Ball
[email protected]This dish is a bit time-consuming to make, but it's worth it. The end result is a delicious and impressive meal.
Raismakki Raismakki
[email protected]I'm not sure why, but my dish didn't turn out as good as I expected. The fish was a bit dry and the sambal was too oily.
Sandra Lamare
[email protected]This recipe is a bit challenging to make, but it's worth the effort. The end result is a delicious and impressive meal.
Elibarick Lekimano
[email protected]I've made this dish several times and it's always a hit. My friends and family love it.
Qasim qasim saeed
[email protected]This recipe is a great way to introduce people to stingray. It's a mild-flavored fish that's cooked in a delicious sauce.
mussa khalidy
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The sambal was especially delicious.
Amy Paul
[email protected]This dish is a bit pricey to make, but it's a special occasion meal. I would definitely make it again for a special occasion.
Brittany Preece
[email protected]I'm not sure what went wrong, but my dish didn't turn out as good as I expected. The fish was a bit overcooked and the sambal was too watery.
Alfred Sezere
[email protected]This recipe is a great way to use up leftover stingray. I had some leftover from a previous meal and this was the perfect way to use it up.
Shadhil Kangomba
[email protected]The sambal was a bit too spicy for me, but I still enjoyed the dish. Next time I'll use less chili peppers.
Alfred Ramabaka
[email protected]I love the unique flavor of stingray. This recipe really brings out the best of the fish.
Olothando Slatsha
[email protected]This dish is a bit time-consuming to make, but it's worth it. The end result is a delicious and impressive meal.
Natalie Najera
[email protected]I'm not usually a fan of stingray, but this recipe changed my mind. It was so flavorful and delicious.
Hamzah Singh
[email protected]I followed the recipe exactly and it turned out great. My family loved it.
Ali hussin Jony
[email protected]The fish was cooked perfectly - tender and flaky. The sambal was delicious and had just the right amount of heat.
Andrew Murphy
[email protected]This stingray dish was a hit! The combination of sweet, spicy, and tangy flavors was perfect.