Sambal Stingray (Grilled Stingray on Banana Leaf)

Name: Sambal Stingray (Grilled Stingray on Banana Leaf)
Total time: 45 min
Yield: 2
Cuisine: Singaporean (Malay)
Ingredients: 500 g Stingray wing, skinned; 12 Dried red chillies, soaked; 4 Fresh red chillies; 8 Shallots; 4 Garlic cloves; 2 tsp Belacan (shrimp paste), toasted; 3 Candlenuts; 1 stalk Lemongrass, white part; 1 tbsp Tamarind paste; 1 tbsp Sugar; 1 tsp Salt; 5 tbsp Neutral oil; 1 sheet Banana leaf, softened over a flame; 2 tbsp Cincalok (fermented shrimp); 1 Shallot, thinly sliced, and bird's-eye chilli, sliced; 3 Calamansi limes

A wing of stingray laid on a banana leaf, slathered in thick red sambal, and grilled until the leaf chars and the sambal blisters. The flesh comes off the cartilage in long soft strands. Served with cincalok — fermented tiny shrimp — sharpened with lime, shallot and chilli. The dish every Singapore seafood stall sells and every visitor remembers.

Source

Recette de Singapore Malay kitchens · 🏺 Traditionnel · Malay household and stall cooking in Singapore — Geylang Serai, Kampong Glam and the hawker centres

Singapore · stingray under sambal on the grill — An ownerless hawker dish, so no cook is credited. The cited article confirms sambal stingray — ikan pari bakar in Malay — as a Malaysian and Singaporean seafood dish of grilled stingray served with sambal paste on top, easily found at hawker centres in both countries. The sambal rempah, the leaf-down grilling, the cincalok dip and quantities are this book's own.

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⏱ 45 min🍽 2 portions🔥 380 kcal🇸🇬 Singapour🌶️🌶️🌶️

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Étapes

Blend both chillies, shallots, garlic, belacan, candlenuts and lemongrass into a paste. Fry it in the oil over medium heat 12–15 minutes, stirring, until it is dark red, thick and the oil has split out. Stir in the tamarind, sugar and salt and cook 2 minutes more. Cool.
💡 Thick and cooked-down. Sambal that is still wet slides off the fish on the grill; it should be a paste you can spread and that stays put.
Pat the stingray dry, salt it lightly and lay it on the banana leaf. Spread a thick layer of sambal over the top side.
Grill over medium-hot charcoal, leaf-side down, 8 minutes. Turn the whole thing leaf and all, and grill 5 minutes more, until the flesh at the thickest part flakes off the cartilage in strands.
💡 The leaf is between the fish and the fire the whole time. It chars and smokes and protects — the fish should never touch bare metal.
Mix the cincalok with the sliced shallot, chilli and the juice of one calamansi for the dip.
Serve on the leaf, sambal side up, with the cincalok dip and the remaining calamansi to squeeze over.

💡 Astuces

No charcoal: 220 °C oven, leaf on a tray, 15 minutes, then 3 minutes under the grill to blister the sambal.
The same sambal and leaf treatment is given to squid and to whole fish at the same stalls. Stingray is the one people order because the flesh pulls apart so cleanly.