BBQ Sambal Sting Ray/Fish Recipe
Overview:
BBQ Sambal Sting Ray or Fish is a tantalizing dish deeply rooted in the culinary heritage of Singapore and Malaysia. Bursting with bold flavors and spices, this dish is a favorite among locals and visitors alike. Although it may not be the healthiest option, its irresistible taste makes it a must-try for food enthusiasts craving an authentic Southeast Asian experience. This recipe delivers a harmonious blend of tangy tamarind, creamy coconut, aromatic spices, and fiery sambal, creating a symphony of flavors that dance on your palate with every bite.
- Cuisine: Malaysian
- Keywords: Asian, Broil/Grill, < 60 Mins, Oven
- Servings: 4
- Calories per serving: 152.1
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Tamarind pulp |
| 3 cups | Water |
| 3 tsp | Salt |
| 1 cup | Coconut cream |
| 2 | Lemons |
| 1 | Shallot |
| 3 cloves | Garlic |
| 1 | Shrimp paste |
| 1 | Galangal |
| 2 cups | Water |
Instructions:
-
Prepare Tamarind Water:
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-
-
Make Spice Paste:
- In a food processor or mortar and pestle, grind together the shallot, garlic, shrimp paste, and galangal until a fine paste forms.
-
SautΓ© Spice Paste:
- Heat oil in a skillet over medium heat. Add the spice paste and sautΓ© until fragrant, releasing its aromatic flavors.
-
Add Tamarind Water:
- Pour the tamarind water into the skillet with the sautΓ©ed spice paste. Season with salt and cook for an additional 2 minutes, allowing the flavors to meld together.
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Incorporate Coconut Cream:
- Stir in the coconut cream and continue to cook for 1 minute over low heat, until the mixture thickens slightly. Remove from heat and let it cool.
-
Prepare Fish:
- Coat the sting ray pieces or other fish of your choice with the prepared spice mixture, ensuring each piece is evenly coated.
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Wrap in Banana Leaf/Foil:
- Place each fish piece on a large banana leaf or aluminum foil. Spread the remaining spice mixture over the fish.
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Grill/Barbecue:
- Roll up the banana leaf or foil to encase the fish completely. Grill or barbecue the parcels over medium-high heat for 8-10 minutes, or until the fish is cooked through. The cooking time may vary depending on the thickness of the fish.
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Serve:
- Serve the BBQ Sambal Sting Ray/Fish hot, accompanied by wedges of lemon or lime for a burst of citrus freshness. For an authentic touch, garnish with cincaluk if available. Enjoy this delightful dish with plain rice or coconut rice and some stir-fried vegetables for a complete and satisfying meal.
Notes:
- Substitution: If you’re unable to find certain ingredients like tamarind pulp or galangal, feel free to substitute them with sambal belacan or sambal oelek for a similar flavor profile.
- Customization: Adjust the spiciness level of the dish by adding more or less sambal according to your preference.
- Variations: Experiment with different types of fish for this recipe, such as mackerel, snapper, or sea bass, to discover your favorite combination of flavors and textures.
- Storage: Store any leftover BBQ Sambal Sting Ray/Fish in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving to preserve its deliciousness.
Indulge in the rich tapestry of Southeast Asian flavors with this mouthwatering BBQ Sambal Sting Ray/Fish recipe, guaranteed to transport your taste buds on a culinary journey like no other! πΆππ
