A local hawker food in Singapore and Malaysia. Probably not the healthiest food, but OH SO GOOD! I'm sure if you can't find the 'weird' ingredients, you can just sub sambal belacan/sambal oelek. Serve with plain rice or coconut rice and some stir-fried vegies.
My Private Note
Units: US | Metric
- 1 tablespoon tamarind pulp, soaked in
- 3 tablespoons water
- 3 tablespoons oil
- 1 teaspoon salt
- 2 tablespoons coconut cream
- 1 kg stingray, divided into 4 portions
- fresh banana leaves or aluminium aluminum foil
- 1 lemon (or a few limes)
- 1Stir and strain the tamarind water and discard any solids.
- 2Grind Spice Paste ingredients until fine.
- 3Heat oil in skillet, saute the paste until fragrant.
- 4Add salt and tamarind water, cook for another 2 minutes.
- 5Add coconut cream and cook for 1 minute over low heat.
- 6When the mixture is thickened, remove from heat and cool.
- 7Coat sting ray pieces (or other fish) with the paste.
- 8Place each piece on a large banana leaf/foil.
- 9Spread remaining spice mixture over fish.
- 10Roll up leaf/foil, then grill/barbecue the parcels for 8-10 minutes.
- 11The length of time required depends on thickness of fish.
- 12Serve hot with wedges of lemon/lime and cincaluk (optional).
Nutritional Facts for BBQ Sambal Sting Ray/Fish
Serving Size: 1 (98 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 152.0
- Calories from Fat 108
- Total Fat 12.0 g
- Saturated Fat 2.7 g
- Cholesterol 0.0 mg
- Sodium 593.6 mg
- Total Carbohydrate 12.7 g
- Dietary Fiber 1.9 g
- Sugars 2.0 g
- Protein 1.8 g
The following items or measurements are not included: