BBQ Sambal Sting Ray/Fish

Recipe by WaterMelon
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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • Spice Paste
  • 1
    cup shallot
  • 2
    cloves garlic
  • 12
    tablespoon shrimp paste (belacan)
  • 2
    tablespoons ground dried chilies
  • 2
    slices galangal (or ginger)
  • 2
    tablespoons water
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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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