Curries and Sambal
Authentic Singaporean Sambal Stingray Recipe
Experience the quintessential taste of Singapore's Newton Food Centre at home. This Sambal Stingray features a tender, gelatinous wing smothered in a hand-pounded aromatic rempah, grilled over a banana leaf to infuse it with an unmistakable smoky fragrance.
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 2
- Level
- Medium
- Per serving
- 420 kcal
Method
Prepare the rempah: Blend the soaked dried chilies, shallots, garlic, lemongrass, candlenuts, and toasted belacan into a very smooth paste using a blender or mortar and pestle.
Cook the sambal: Heat 4 tablespoons of oil in a wok. Fry the blended paste over medium heat for 12-15 minutes until the oil separates (pecah minyak) and the paste turns a deep dark red. Stir in the tamarind water, sugar, and salt to taste. Remove from heat and set aside.
Prepare the fish: Wash the stingray wing under cold water and rub with a little salt and lime juice to remove any sliminess. Pat it completely dry with paper towels.
Set up the grill: Place a large frying pan or griddle over medium heat. Lay the banana leaf on the pan (dull side down). Lightly brush the leaf with oil.
Grill the stingray: Place the stingray wing on the banana leaf. Spread a generous, thick layer of the cooked sambal over the top surface of the fish. Cover the pan with a lid for about 5 to 8 minutes.
Char and finish: Remove the lid. If the leaf is starting to char and smoke, that's good! Ensure the stingray meat is opaque and flakes easily. Do not overcook or it will become rubbery.
Serving: Slide the banana leaf and fish onto a plate. Top with sliced raw red onions and serve immediately with halved calamansi limes on the side for squeezing over the fish.
Notes
The 'pecah minyak' stage is crucial; if the oil hasn't separated from the chili paste, the sambal will taste raw and grassy.
To soften a stiff banana leaf, quickly run it over a gas flame for a few seconds until it turns glossy and pliable.
Always pat the fish bone-dry before grilling to ensure the sambal adheres to the meat instead of sliding off.
If you cannot find stingray, red snapper fillets or mackerel steaks work as excellent substitutes for this recipe.
