500 grams of stingray, and cut slit at the thicker end 1/2 tablespoon of turmeric powder 5-6 calamansi or lime , juice extracted Salt to taste Having a strong intense sambal, the hotplate keeps the fish warm while you enjoy your other zhi char delights. Pull the 2 opposite sides together and fold the other 2 sides to crimp edges together tightly. Image Credit: Jiao Cai Hotplate BBQ. Thanks for the recipe! The xmas special is based on this recipe with a few significant tweaks – using dried habaneros with fresh ones made for a most unusual sambal as the sambal is dark brown rather than red It is marinated with blended chilli paste and herbs before being wrapped in banana leaves.
... BBQ Sambal Stingray. (Now skin-side is up, i.e. Grilled stingray or 'ikan pari bakar' as it is known in Malaysia and Singapore is a flavourful dish. so please.. freshness it key to everything seafood. Lightly rinse the stingray fillet with clean water.
Make 200 grams of sambal sauce (see our past recipe for a step-by-step guide) - don’t forget to add the ginger. To make a less grainy paste, you might want to blend the mashed paste in a food processor. Barbecue stingray lovers say the sambal plays a huge part in its flavour — and Jiao Cai’s sambal comes from a secret recipe created by Zhi Jie’s father. Place a banana leaf. Bake for 20 mins at 200C or until fish is cooked. The stingray is first sprinkled with salt—it can also be marinated in chilli—before being grilled or pan-fried over high heat, topped with sambal, laid on a banana leaf that’s been lightly coated in vegetable oil to lock in the flavour. Sprinkle salt and pepper on the meat, and smear it with chopped garlic and sambal. Baked Spicy Stingray / Sambal Ikan Bakar. Ingredients Sambal 20g dried chillies 20g belacan 80g red chillies 150g shallots 60g garlic 40g lemongrass 25g ginger 40g palm sugar 2 tbsp tamarind mixed with 3 tbsp hot water 1 tsp salt 100ml oil Stingray 1 stingray wing around 500g 1 tsp salt 2 A4 size banana leaf 3 tbsp oil
Serve with plain rice or coconut rice and some stir-fried vegies. It’s gently grilled over a large banana leaf and slathered over with shallots, garlic, ginger and herby lemongrass, and of course a dollop of sweet, creamy sambal belacan. Add the fillet and make sure the smudged side is down. or you will suffer the after taste.. like a numbing sensation on your tongue. Wei Shan Boey Edible bits.
Now smudge the top part and flip it. Take a walk in any hawker centre by the beach in Singapore and Malaysia, and you are almost guaranteed to catch a whiff of this popular dish –Sambal Stingray! Heat the oil in a pan. Flip the ray wing onto a new banana leaf. Put a layer of onions and red chillies on top of the stingray.
It has a complex flavor that is all at once earthy, spicy, and hot. Every recipe is tried and tested. Take a walk in any hawker centre by the beach in Singapore and Malaysia, and you are almost guaranteed to catch a whiff of this popular dish –Sambal Stingray!