Asian Dishes, Seafood

Sambal Stingray

Recently the Girl has grown more adventurous in her food taste. A growing teen means you’ll have to start catering not only kiddy food at home but also adultish food so one day she asked for a favourite hawker dish here in this region.

Stingray or a type of skate fish? I’m not sure what it’s called elsewhere is a delicious fish when grilled with sambal and in banana leaf.

It’s actually simple to make! It was my first time making this fish dish and now that I know how to, I’ll be making it at least once every few months.

The first step is to make the sambal. I’ve gotten quite lazy because I’ve had to cook almost every day recently and making your own dried chilli paste is too much work. Thankfully, dried chilli paste now comes in a jar! How convenient.

So in a blender goes two or three red onions (the sizes here are much smaller than in the West. I think it’s called Indian onions here?), garlic, two stalks of tender lemongrass stems, two tablespoons of dried chilli paste from the jar, some leftover sambal belacan from a jar (original recipes just call for belacan, fermented shrimp paste but this whole ingredient can be omitted), and ginger. And with modern conveniences, I also used ginger garlic paste from a jar.

Fry the finely blended chilli paste mixture in quite a lot of oil till the oil separates. You can add a few pieces of kaffir lime leaves for the added aroma and a teaspoon of tamarind paste. I’ve added my tamarind in the blender so I didn’t have to add more. Then, lay a piece of softened banana leaf on a baking tray. Place some of the cooked sambal on it. Place the fish on and then smother with more of the sambal. Either grill in the oven or do it over a pan (but with a lid to cook). Serve with plenty of cut Calamansi limes. Delicious!

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