RecipeBookRecipeBook

Sambal Sting Ray

Copy Icon
Twitter Icon
Sambal Sting Ray

Description

Cooking Time

Preparation Time :30 Min

Cook Time : 20 Min

Total Time : 50 Min

Ingredients

Serves : 2
  • 1 pc stingray, 450g
  • 3 pcs of banana leaves
  • 80ml cooking oil 3 tbsp oil
  • 1 tsp salt
  • 1 tsp sugar
  • 1 shallot, sliced
  • 1 lime
  • the Sambal Chilli Paste: 160g shallots
  • 5 pcs whole garlics
  • 30 pcs dried chillies (soaked in water till soft before use)
  • 5 pcs red chillies
  • 1 stick lemongrass
  • 15g old ginger, sliced
  • 4 pcs candlenuts
  • 10g belachan (toasted in oven or dried fried over a wok till frangrant
  • 2 tbsp tamarind paste (mixed with 50ml of water and drained away the seeds)
  • 2 tbsp light brown sugar
  • 2 tbsp oil

Directions

  • Mix all the ingredients for the chilli paste in a food processor.
  • Blend well till a fine smooth paste is formed.
  • Heat up 80ml of cooking oil in a wok and add the chilli paste from the previous step.
  • Keep stirring so that the chilli does not burn or stick to the wok. When the oil starts to sizzle and split, off the flame and set aside.
  • Make a few slits on both sides of the stingray and rub some salt and sugar over it to firm up the flesh.
  • Heat up oven at 200°c and Place the stingray on one piece of banana leaf and add the sambal chilli paste sparingly over one side of the stingray. drizzle some oil on it at keep it on convection mode for 5 -10 minutes.
  • Check if the fish is ready or not.
  • Serve hot with onion tomato chutney and squeeze lemon juice on top.
  • Serve hot.
Kapil Dave

Kapil Dave

Follow

#Tags

Non-Vegetarian