Sambal Stingray (Ii)

Sambal stingray is stingray fly barbecued on a banana leafage together with smothered inward sambal. The spicy dish has many fans inward Singapore together with Malaysia. Good sambal stringray is charred yet juicy together with smooth. It's topped amongst sambal that's super aromatic together with moreish.

Tips for making bully sambal stingray:

1. Stale fish is disgusting. The best fish for eating is i that's even thus swimming only earlier y'all swallow it. If that's non available, together with then at to the lowest degree i that's firm, shiny, together with hasn't stopped swimming for likewise long.

2. The historic catamenia of the fish is of import too. Younger fish convey smoother, silkier meat.

How practise y'all say if the fly you're buying is young?

Look at the size. Young ones convey small, sparse fins. And minor fins are cutting triangular. If y'all come across a thick, rectangular piece, that'd survive from an sometime fish amongst huge fins.

3. The banana leafage for sambal stingray is improve frozen. Fresh ones post away easily nether the grill but afterward freezing together with thawing, the waxy leaves tolerate much higher temperatures.

4. The sambal that's spread on the stingray tin brand or interruption the dish. Use the best ingredients together with patiently frying the spices over depression heat. You convey to brand a skillful sambal earlier y'all tin brand skillful sambal stingray.

5. Grill the fish using high heat, thus that the pare is charred.

6. Don't overcook the fish, or it won't survive moist together with juicy.

7. Watch my video.

How to brand sambal stingray

Step-by-step guide

The keys to skillful sambal stingray are fresh together with immature stingray, skillful sambal, high rut together with non overcooking the fish. Banana leafage wins extra brownie points for presentation.

Sambal stingray is stingray fly barbecued on a banana leafage together with smothered inward sambal Sambal Stingray (II)

Sambal Stingray

By KT | Updated: 2020-07-02
Prep time: 20 minutes | Cook time: 45 minutes
Servings: 4 | Calories per serving: 286

keywords: 叁巴魔鬼鱼做法, fish recipes, spicy banana leafage stingray, ikan bakar, stingray recipes, bbq fish, bbq recipes, sambal recipes, fish sambal, 1593648000, singapore, malaysia, malay, main course, grill

INGREDIENTS

Sambal (makes virtually 1 cup)

150 g shallots
75 g garlic
15 g ginger
40 g lemongrass, tender, non-bitter work entirely
50 g blood-red chillies
15 g dried chillies – trim back stems, cutting two cm long, soak inward warm H2O till soft (about xxx minutes), squeeze dry, discard water

15 g belacan (fermented shrimp paste) – roast at 150°C or dry-fry over medium-low rut till dry out together with crumbly
20 g tamarind glue – squash amongst two tbsp hot water, drain together with discard seeds together with pulp

½ loving cup vegetable oil
30 g palm sugar, roughly chopped
¼ tsp salt

1 spell stingray wing, 400-500 g – rinse, drain, cutting 2-3 slits along grain inward thicker halt
1/3 tsp salt
1 spell frozen banana leafage – thaw, rinse, trim back to lucifer baking tray

Garnish

calamansi limes, halved
red onion, thinly sliced
tomato or pineapple wedges
cucumber slices

INSTRUCTIONS

Wash, trim, peel together with roughly chop shallots, garlic, ginger, lemongrass together with blood-red chillies every bit appropriate. Grind or pound amongst dried chillies together with belachan till smooth.

Stir-fry sambal glue amongst vegetable fossil oil over medium rut till fragrant together with color darkens, virtually xv minutes. Add palm sugar. Stir-fry till dissolved. Add tamarind H2O together with salt. Stir-fry till fossil oil separates. Taste together with conform seasoning if necessary. Remove from heat. Leave till cool.

You should convey virtually 1 cup. Use virtually ½ loving cup for 400-500 g stingray. Remaining ½ loving cup may survive stored for a few weeks refrigerated.

Preheat grill to 230°C (450°F). Line baking tray amongst aluminium foil. Lightly brush amongst vegetable oil.

Place stingray on baking tray, white side up. Season lightly amongst salt, including slits. Grill till 70-80% cooked, virtually five minutes depending on thickness of fish. Spread amongst sambal, thinly. Grill till overstep of stingray feels theater when pressed chopsticks, virtually five minutes.

Lift stingray from baking tray amongst a spatula. Place banana leafage inward tray. Flip stingray onto banana leaf. Season lightly amongst salt. Grill till 70-80% cooked, virtually seven minutes depending on thickness. Spread amongst sambal, thickly. Grill till fully cooked together with sambal is sizzling together with slightly charred, five minutes or so.