BBQ Sambal Sting Ray/Fish Recipe

Name: BBQ Sambal Sting Ray/Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); 1 cup shallot; 2 cloves garlic; ½ tablespoon shrimp paste (belacan); 2 tablespoons ground dried chilies; 2 slices galangal (or ginger); 2 tablespoons water

Servings: persons

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)
1 cup shallot
2 cloves garlic
½ tablespoon shrimp paste (belacan)
2 tablespoons ground dried chilies
2 slices galangal (or ginger)
2 tablespoons water

1
Stir and strain the tamarind water and discard any solids.
2
Grind Spice Paste ingredients until fine.
3
Heat oil in skillet, saute the paste until fragrant.
4
Add salt and tamarind water, cook for another 2 minutes.
5
Add coconut cream and cook for 1 minute over low heat.
6
When the mixture is thickened, remove from heat and cool.
7
Coat sting ray pieces (or other fish) with the paste.
8
Place each piece on a large banana leaf/foil.
9
Spread remaining spice mixture over fish.
10
Roll up leaf/foil, then grill/barbecue the parcels for 8-10 minutes.
11
The length of time required depends on thickness of fish.
12
Serve hot with wedges of lemon/lime and cincaluk (optional).

137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon tamarind pulp, soaked in, 3 tablespoons water, 3 tablespoons oil, 1 teaspoon salt, and more.

Yes, BBQ Sambal Sting Ray/Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

BBQ Sambal Sting Ray/Fish

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