Sambal Stingray

Fish
Mains
Rice
Seafood

Easy Level:

Cook Time:

Servings:

4

As long as you’re in a seafood zi char stall, the ever-famed Sambal Stingray is the one seafood dish most locals will order! As everyone knows, Singaporeans LOVE spice, and how the chili blends so perfectly with the stingray just makes you drool.
How we approach our recipe is to create our own blend of Sambal, from scratch. There’s a huge difference in flavors when you do this, and we dare say it is ever so worth the effort, guaranteed!
Grill this baby on a banana leaf, and you’ll be amazed at the results. Go get grilling, and happy cooking!

Ingredients

Adjust Servings
US / Metric

Sambal

0.00
g
g
dried chillies
0.00
g
g
dried chillies
0.00
g
g
belacan
0.00
g
g
belacan
0.00
g
g
red chillies
0.00
g
g
red chillies
0.00
g
g
shallots
0.00
g
g
shallots
0.00
g
g
garlic
0.00
g
g
garlic
0.00
g
g
lemongrass
0.00
g
g
lemongrass
0.00
g
g
ginger
0.00
g
g
ginger
0.00
g
g
palm sugar
0.00
g
g
palm sugar
0.00
tbsp
tbsp
tamarind mixed with 3 tbsp hot water
0.00
tbsp
tbsp
tamarind mixed with 3 tbsp hot water
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
ml
ml
oil
0.00
ml
ml
oil

Stingray

0.00
stingray wing around 500g
0.00
stingray wing around 500g
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
A4 size banana leaf
0.00
A4 size banana leaf
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil

Steps

1

Soak 20g dried chillies hot water for 30 mins
Soak 20g dried chillies hot water for 30 mins
Mark as completed

2

Dry-fry 20g belacan
Dry-fry 20g belacan
Mark as completed

3

Slice 40g lemongrass
Slice 40g lemongrass
Mark as completed

4

Add 80g red chilli, soak dried chillies, 150g shallots, 60g garlic, sliced lemongrass, 25g ginger, toasted belacan, 40g palm sugar, and 2 tbsp tamarind mixed with 3 tbsp of hot water to food processor
Add 80g red chilli, soak dried chillies, 150g shallots, 60g garlic, sliced lemongrass, 25g ginger, toasted belacan, 40g palm sugar, and 2 tbsp tamarind mixed with 3 tbsp of hot water to food processor
Mark as completed

5

Blend into smooth paste
Blend into smooth paste
Mark as completed

6

Add 100ml oil to pan
Add 100ml oil to pan
Mark as completed

7

Add sambal paste
Add sambal paste
Mark as completed

8

Add 1 tsp salt and stir fry sambal til oil starts to split
Add 1 tsp salt and stir fry sambal til oil starts to split
Mark as completed

9

Dry wipe a 500g stingray wing & cut slits on both sides
Dry wipe a 500g stingray wing & cut slits on both sides
Mark as completed

10

Sprinkle with 1 tsp salt, and add 3 tsp oil to pan
Sprinkle with 1 tsp salt, and add 3 tsp oil to pan
Mark as completed

11

Place an A4 size banana leaf on top
Place an A4 size banana leaf on top
Mark as completed

12

Spread sambal paste to cover one side of the stingray wing
Spread sambal paste to cover one side of the stingray wing
Mark as completed

13

Add stingray wing to pan sambal side down
Add stingray wing to pan sambal side down
Mark as completed

14

Cover and cook for 5-6 mins
Cover and cook for 5-6 mins
Mark as completed

15

Spread sambal on the other side of the wing
Spread sambal on the other side of the wing
Mark as completed

16

Place back into the pan on the flip side with a new banana leaf
Place back into the pan on the flip side with a new banana leaf
Mark as completed

17

Cover and cook for another 5-6 mins
Cover and cook for another 5-6 mins
Mark as completed

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