Cherry & Dennis Helper Habitat
Singaporean Sambal Stingray
新加坡參巴烤魔鬼魚
Recipe overview
Stingray is coated in chilli-shrimp-paste sambal, grilled on banana leaf and finished with calamansi.
01
Ingredients
Main ingredients
- 800 g stingray wings
- 2 pieces banana leaf
- 4 pieces calamansi
Fish seasoning
- 1 tsp salt
- 1/2 tsp turmeric powder
Sambal paste
- 12 pieces dried chillies
- 6 pieces shallots
- 4 cloves garlic
- 1 tsp shrimp paste
- 1 tbsp tamarind paste
- 1 tbsp sugar
02
Tools
- blender
- small pan
- grill pan
- tongs
- brush
03
Steps
Step 1
Rinse, dry and portion stingray
Rinse, dry and portion stingray.
Step 2
Rub fish with salt and turmeric
Rub fish with salt and turmeric.
Step 3
Soak dried chillies until soft and drain
Soak dried chillies until soft and drain.
Step 4
Blend chilli, shallot, garlic and shrimp paste
Blend chilli, shallot, garlic and shrimp paste.
Step 5
Fry sambal paste until deep red
Fry sambal paste until deep red.
Step 6
Add tamarind and sugar and cook thick
Add tamarind and sugar and cook thick.
Step 7
Pass banana leaf briefly over flame to soften
Pass banana leaf briefly over flame to soften.
Step 8
Place fish pieces on banana leaf
Place fish pieces on banana leaf.
Step 9
Spread sambal thickly over fish
Spread sambal thickly over fish.
Step 10
Heat grill pan over medium and add fish
Heat grill pan over medium and add fish.
Step 11
Cover, grill, turn and cook through
Cover, grill, turn and cook through.
Step 12
Squeeze over calamansi and serve hot
Squeeze over calamansi and serve hot.
Common mistakes
- Cook the thickest part through, but avoid overcooking the stingray dry.
Tips
Softening banana leaf prevents tearing and adds aroma.
