BBQ Sambal Sting Ray/Fish
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 14.79 ml tamarind pulp, soaked in
- 44.37 ml water
- 44.37 ml oil
- 4.92 ml salt
- 29.58 ml coconut cream
- 1 kg stingray, divided into 4 portions
- fresh banana leaves or aluminium aluminum foil
- 1 lemon (or a few limes)
-
Spice Paste
- 236.59 ml shallot
- 2 clove garlic
- 7.39 ml shrimp paste (belacan)
- 29.58 ml ground dried chilies
- 2 slice galangal (or ginger)
- 29.58 ml water
directions
- Stir and strain the tamarind water and discard any solids.
- Grind Spice Paste ingredients until fine.
- Heat oil in skillet, saute the paste until fragrant.
- Add salt and tamarind water, cook for another 2 minutes.
- Add coconut cream and cook for 1 minute over low heat.
- When the mixture is thickened, remove from heat and cool.
- Coat sting ray pieces (or other fish) with the paste.
- Place each piece on a large banana leaf/foil.
- Spread remaining spice mixture over fish.
- Roll up leaf/foil, then grill/barbecue the parcels for 8-10 minutes.
- The length of time required depends on thickness of fish.
- Serve hot with wedges of lemon/lime and cincaluk (optional).
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RECIPE SUBMITTED BY
WaterMelon
Singapore
Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question.
I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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