Fiery Grilled Sambal Sting Ray: A Taste of Malaysia’s Spice Paradise 🌶🔥

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:

Instructions:

1. Prepare Tamarind Water:

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   • Stir and strain the tamarind pulp in 3 cups of water, ensuring to discard any solids. Set the tamarind water aside.

2. 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.

3. Sauté Spice Paste:

   • Heat oil in a skillet over medium heat. Add the spice paste and sauté until fragrant, releasing its aromatic flavors.

4. Add Tamarind Water:

   • Pour the tamarind water into the skillet with the sautéed spice paste. Season with salt and cook for an additional 2 minutes, allowing the flavors to meld together.

5. 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.

6. Prepare Fish:

   • Coat the sting ray pieces or other fish of your choice with the prepared spice mixture, ensuring each piece is evenly coated.

7. 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.

8. 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.

9. 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! 🌶🐟🍋