Sambal Stingray for 5-6 pax
Recipe
Stingray 600g - Rinsed and cleaned
Salt
Oil - 100ml
Banana Leaves - 2 pcs
Sambal Paste
Red chilies - 50g
Soaked dried chilies - 5g
Ginger - 3cm sliced
Lemongrass - 1 stalk chopped
Shallots - 5pcs chopped
Garlic - 3 cloves chopped
Soaked dried shrimp - 2 tbsp
Turmeric powder - 1 tsp
Toasted sambal belacan - 1 tsp
Water - 50ml
Seasonings for Sambal Paste
Tamarind juice - 3 tbsp
Brown sugar - 1 ½ tbsp
Salt - ¼ tsp
Kaffir lime leaves - 1 pc sliced thinly
Spicy Kicap Manis
Sweet soy sauce - 6 tbsp
Shallots - 3 pcs sliced
Bird's eye chilies - 8pcs
Tomato small - 1 pc diced
Calamansi juice - 3 tbsp
Salt -1 pinch
Instructions
1) Clean stingray and season with salt.
2) Blend sambal paste ingredients into smooth paste.
3) Add oil into wok, sauté sambal paste until oil separates.
4) Add in tamarind juice, brown sugar, salt and kaffir lime leaves.
5) Spread sambal paste on banana leaf, place stingray on top. Spread sambal paste all over stingray cover with banana leaf. Set aside for 30 minutes.
6) Preheat oven 200°C. Bake for 15 minutes.
7) Remove top banana leaf, bake for another 5-7 minutes.
8) Serve stingray with spicy kicap manis.
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