BBQ Sambal Stingray

BBQ Sambal Stingray


300-400g stingray

40g tamarind paste, mashed in 1 cup water, seed removed

1 tbsp dark brown sugar

4 tbsp vegetable oil

1 banana leaf and 2 toothpicks

30g dried shrimp, washed, blended and stir fried until fragrant (optional, it will be quite salty if you add)

1 banana leaf (substitute: aluminium foil)

Spice paste

8 shallots

4 garlic

1 inch ginger

2 stalks lemongrass

15g belacan, roasted

25g dried chillies, soaked and deseeded


2 calamansi 酸柑 

1 shallot, sliced

Cooking Directions

Grind the spice paste.

Heat 4 tablespoon of oil, stir fry spice paste until fragrant.

Add tamarind water, sugar, dried shrimp, and simmer until sauce thicken.

Soften the banana leaf with hot water.

Spoon half of the paste on banana leaf, lay fish on top, and then the other half of the paste.

Wrap the fish with banana leaf and secure with toothpick.

Baked in the preheated oven at 190 degree celsius for 10-15 minutes, then open up the banana leaf and bake for another 10 minutes (watch out not to burn the spice paste. Timing may vary depending on the thickness of the fish).

Adapted from : The Yummy Jurney

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