Homemade BBQ Sambal Stingray

Fish
Mains
Seafood

Easy Level:

Cook Time:

Servings:

3-4 pax

Homemade BBQ sambal for your favourite BBQ ingredients! From stingray to prawns to lala to sotong to petai to winged beans, this spicy, tangy sambal makes for the perfect BBQ base.

Here’s a BBQ hack to get the smokey banana leaf aroma without a barbecue grill or even an oven — check out: 1:23. While sambal stingrays are iconic to Singapore’s hawker centres, we’re opting to consume less stingrays and more sustainably farmed seafoods.

With this BBQ sambal chilli paste, any fish, seafood or vegetables can be deliciously charred in this banana leaf BBQ hack.

For more recipes:

Sambal Sotong
15 Minutes Chilli Crab Tofu
Stir Fried Roast Pork with Sambal Petai

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Stingray
0.00
g
g
Stingray
Salt to taste
Salt to taste

Sambal

0.00
tbsp
tbsp
Brown sugar
0.00
tbsp
tbsp
Brown sugar
0.00
pcs
pcs
Chilli padis
0.00
pcs
pcs
Chilli padis
0.00
slices
slices
Galangal
0.00
slices
slices
Galangal
0.00
tsp
tsp
Torch ginger flower
0.00
tsp
tsp
Torch ginger flower
0.00
tbsp
tbsp
Tamarind juice
0.00
tbsp
tbsp
Tamarind juice
0.00
pc
pc
Candlenut
0.00
pc
pc
Candlenut
0.00
pcs
pcs
Dried chillies (pre-soak)
0.00
pcs
pcs
Dried chillies (pre-soak)
0.00
pcs
pcs
Shallots
0.00
pcs
pcs
Shallots
0.00
pcs
pcs
Big chillies
0.00
pcs
pcs
Big chillies
0.00
pcs
pcs
Garlic
0.00
pcs
pcs
Garlic
0.00
stalk
stalk
Lemongrass (white part)
0.00
stalk
stalk
Lemongrass (white part)
0.00
tsp
tsp
Toasted belacan
0.00
tsp
tsp
Toasted belacan
Salt to taste
Salt to taste

Steps

1

Pre-soak dried chillies for approx. 30mins before use
Pre-soak dried chillies for approx. 30mins before use
Mark as completed

2

Rinse and pat dry stingray, give a few slits on the stingray so it will cook better. Lightly sprinkle salt to both sides of the fish and set aside
Rinse and pat dry stingray, give a few slits on the stingray so it will cook better. Lightly sprinkle salt to both sides of the fish and set aside
Mark as completed

3

Wash banana leaves and pat dry. Set aside
Wash banana leaves and pat dry. Set aside
Mark as completed

4

Blend all spice ingredients together till it forms a paste. Transfer to a wok . With a little oil, stir fry the chilli paste till color deepens and fragrant. Set aside
Blend all spice ingredients together till it forms a paste. Transfer to a wok . With a little oil, stir fry the chilli paste till color deepens and fragrant. Set aside
Mark as completed

5

Run the banana leaves over low heat to soften the leaves. Spray some oil onto leaf, spread some chilli paste onto the stingray and lay it on the banana leaf. Do the same over the other side of the stingray
Run the banana leaves over low heat to soften the leaves. Spray some oil onto leaf, spread some chilli paste onto the stingray and lay it on the banana leaf. Do the same over the other side of the stingray
Mark as completed

6

Wrap up the banana leaves. Wrap an aluminum foil over the whole package
Wrap up the banana leaves. Wrap an aluminum foil over the whole package
Mark as completed

7

Transfer package onto a grilling pan or wok. Give a good toast on each side for approx.. 6 – 8 mins depending of the size of your stingray.
Transfer package onto a grilling pan or wok. Give a good toast on each side for approx.. 6 – 8 mins depending of the size of your stingray.
Mark as completed

8

Sprinkle some torch ginger flower pieces & sliced red onions over the fish before serving.
Sprinkle some torch ginger flower pieces & sliced red onions over the fish before serving.
Mark as completed

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