Best 3 Bbq Sambal Sting Rayfish Recipes

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Are you a fan of seafood and bold flavors? If so, then you'll love barbecue sambal stingray fish, a dish that combines the unique taste of stingray with the spicy and aromatic flavors of sambal. If you're looking for a truly unforgettable dining experience, then you need to try this recipe.

Let's cook with our recipes!

SAMBAL STINGRAY



Sambal Stingray image

Take a walk in any hawker centre by the beach in Singapore and Malaysia, and you are almost guaranteed to catch a whiff of this popular dish -Sambal Stingray! It's gently grilled over a large banana leaf and slathered over with shallots, garlic, ginger and herby lemongrass, and of course a dollop of sweet, creamy sambal belacan.

Provided by Asian Food Network

Categories     Singaporean Recipes | Learn To Cook Local Singaporean Food With AFN

Yield Serves 2 people

Number Of Ingredients 17

150 g shallots (peeled)
75 g garlic (peeled)
15 g ginger (peeled)
40 g lemongrass (rough cut)
50 g red chillies (rough cut)
15 g dried chillies (soaked in water till soft and cut)
15 g toasted belacan
20 g tamarind paste (mix with 3 tbsp water and remove pulp)
½ cup oil
30 g palm sugar (roughly chopped)
¼ tsp salt
1 piece stingray wing (400g -500g) - washed and sprinkled with salt (cut 2-3 slits if the ray is thick)
½ tsp salt
3-4 pieces banana leaf
1 calamansi (halved)
1 red onion (thinly sliced)
½ cucumber (sliced)

Steps:

  • Blend sambal paste. In a blender, combineshallots, garlic, ginger, lemongrass and red chillies, dried chillies and belacan till smooth.
  • Fry sambal paste. Heat up a pan with oil. Stir fry sambal paste over medium heat till fragrant and colour darkens (about 15 min). Add palm sugar. Stir fry until dissolved. Add tamarind water and salt. Stir fry till oil separates. Taste and adjust seasoning if necessary. Remove from heat. Leave to cool.
  • Grill stingray. Heat up a grill pan. Place a banana leaf on grill pan, lightly brush with oil. Place stingray on leaf, white side up. Spread a layer of sambal on top. Grill till 70%-80% cooked, or banana leaf is toasted. (about 7 min depending on thickness). Cover the grill pan if possible. Remove the leaf and fish from heat. Place a newbanana leaf on grill pan, drizzle it with oil. Flip fish onto it and spread more sambal on top. Grill till fully cooked and sambal is sizzling and slightly charred (about 6-8min).

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

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.

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

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).

Tips:

  • Choose a fresh stingray: Look for a firm, springy body and clear, bright eyes. Avoid fish with a slimy or dull appearance.
  • Clean the stingray thoroughly: Use a sharp knife to remove the barbs from the tail and fins. Then, gut the fish and remove the gills.
  • Marinate the stingray in a flavorful mixture: This will help to tenderize the fish and infuse it with flavor. Some good options include a mixture of soy sauce, fish sauce, garlic, ginger, and lemongrass.
  • Cook the stingray over a hot grill: This will help to create a crispy outer layer and a tender, juicy interior.
  • Serve the stingray with a spicy sambal sauce: This will add a delicious kick of flavor to the dish.

Conclusion:

Stingray is a delicious and versatile fish that can be prepared in a variety of ways. The recipes in this article provide a great starting point for experimenting with this unique ingredient. Whether you choose to grill, fry, or steam your stingray, be sure to enjoy it with a spicy sambal sauce. With its firm texture and mild flavor, stingray is a great fish for both beginners and experienced cooks. So next time you're looking for something new to try, give stingray a try!

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