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Sambal Stingray


[Ingredients]

  • 1 stingray wing - about 500g

  • 1tsp salt

  • 2 A4-sized banana leaf

  • 3tbsp oil

[Sambal]

  • 20g dried chilli

  • 20g belacan

  • 80g red chilli

  • 150g shallots

  • 60g garlic

  • 40g lemongrass

  • 25g ginger

  • 40g palm sugar

  • 2tbsp tamarind + 3tbsp hot water

  • 1tsp salt

  • 100ml oil

[Steps]

  1. Sambal: Soak dried chilli in hot water for 30mins.

  2. Dry-fry belacan and chop into small pieces. Set aside.

  3. Slice lemongrass.

  4. In a food processor, add in red chilli, soaked dried chilli, shallots, garlic, lemongrass, ginger, toasted belacan, brown sugar and tamarind (mixed with water). Blend into a smooth paste.

  5. Add oil into a frying pan, add in sambal paste and salt. Stir-fry till oil starts to split. Set aside.

  6. Fish: Wipe dry stingray. Cut slits on both sides and sprinkle salt over fish.

  7. Add oil into a frying pan, add in a banana leaf.

  8. Spread sambal on one side of the fish, and place on banana leaf, sambal side down. Cover and cook for 5-6mins.

  9. Spread sambal on the other side of the fish. Place fish back into the pan with a new banana leaf, fresh sambal side down. Cook covered for another 5-6mins.

Adapted from The Meat Men

Video tutorial click here

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