Sambal Stingray (辣椒魔鬼鱼)
辣椒魔鬼鱼 (Sambal Stingray) is a popular Malaysian Chinese dish that features grilled stingray smothered in a spicy and tangy sambal sauce. This dish is a perfect combination of heat, flavor, and texture, making it a favorite among seafood lovers.
Ingredients
- 500g stingray, cleaned and cut into pieces
- 5 tbsp sambal paste
- 4 shallots, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 lemongrass stalks, white part only, finely chopped
- 3 tbsp tamarind juice
- 2 tbsp sugar
- Salt to taste
- Banana leaves for wrapping
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, mix the sambal paste, shallots, garlic, ginger, lemongrass, tamarind juice, sugar, and salt to make the sambal sauce.
- Place each piece of stingray on a piece of banana leaf. Spoon the sambal sauce over the stingray, ensuring it is well coated.
- Wrap the stingray in the banana leaves and secure with toothpicks.
- Grill the wrapped stingray for about 6-8 minutes on each side, or until the fish is cooked through and the banana leaves are slightly charred.
- Remove from the grill and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Fat
- 15g
- Carbohydrates
- 10g
Supplies
Grill Mixing bowl Grilling tongs
Tools
Toothpicks
Serving suggestions
Serving Suggestion: Serve the 辣椒魔鬼鱼 with a side of steamed white rice and a refreshing cucumber salad.
Tips & tricks
Tips: Adjust the amount of sambal paste according to your desired level of spiciness. You can also use other firm fish fillets if stingray is not available.
Cost
$15