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.

Sambal Stingray (辣椒魔鬼鱼)

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

  1. Preheat the grill to medium-high heat.
  2. In a bowl, mix the sambal paste, shallots, garlic, ginger, lemongrass, tamarind juice, sugar, and salt to make the sambal sauce.
  3. Place each piece of stingray on a piece of banana leaf. Spoon the sambal sauce over the stingray, ensuring it is well coated.
  4. Wrap the stingray in the banana leaves and secure with toothpicks.
  5. 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.
  6. 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