Sambal Stingray (I)

I beloved banana leaves. Rice in addition to curry gustatory modality then much improve on a banana foliage than a plate. Banana leaves are fun. And I experience skilful using something that's disposable yet traditional in addition to natural.

Who says alone modern people are lazy?

Whoever commencement idea of using banana leaves equally plates must direct maintain hated washing up, but similar me!

The banana foliage inwards sambal stingray is the unsung hero. The sambal takes all the glory but fifty-fifty a skilful 1 would survive fifty-fifty improve amongst the banana leaf's subtle smokiness. Isn't the nicely charred foliage a perfect frame for the gleaming, carmine sambal?

Sambal stingray without banana foliage but wouldn't survive the same (though it's however improve than no sambal stingray at all).

How to brand sambal stingray

Step-by-step guide

The keys to skilful sambal stingray are fresh in addition to immature stingray, skilful sambal, high oestrus in addition to non overcooking the fish. Banana foliage wins extra brownie points for presentation.

Rice in addition to curry gustatory modality then much improve on a banana foliage than a plate Sambal Stingray (I)

Sambal Stingray

By KT | Updated: 2020-07-02
Prep time: 15 minutes | Cook time: 25 minutes
Servings: 4 | Calories per serving: 286

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INGREDIENTS

Sambal (makes virtually 1 cup)

150 g shallots
75 g garlic
15 g ginger
40 g lemongrass, tender, non-bitter role alone
50 g carmine chillies
15 g dried chillies – trim back stems, cutting two cm long, soak inwards warm H2O till soft (about thirty minutes), squeeze dry, discard water

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

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

1 while stingray wing, 400-500 g – rinse, drain, cutting 2-3 slits along grain inwards thicker terminate
1/3 tsp salt
1 while frozen banana foliage – thaw, rinse, trim back to tally baking tray

Garnish

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

INSTRUCTIONS

Wash, trim, pare in addition to roughly chop shallots, garlic, ginger, lemongrass in addition to carmine chillies equally appropriate. Grind or pound amongst dried chillies in addition to belachan till smooth.

Stir-fry sambal glue amongst vegetable fossil oil over medium oestrus till fragrant in addition to color darkens, virtually fifteen minutes. Add palm sugar. Stir-fry till dissolved. Add tamarind H2O in addition to salt. Stir-fry till fossil oil separates. Taste in addition to accommodate seasoning if necessary. Remove from heat. Leave till cool.

You should direct maintain 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 v minutes depending on thickness of fish. Spread amongst sambal, thinly. Grill till exceed of stingray feels trouble solid when pressed chopsticks, virtually v minutes.

Lift stingray from baking tray amongst a spatula. Place banana foliage inwards tray. Flip stingray onto banana leaf. Season lightly amongst salt. Grill till 70-80% cooked, virtually vii minutes depending on thickness. Spread amongst sambal, thickly. Grill till fully cooked in addition to sambal is sizzling in addition to slightly charred, v minutes or so.