BBQ Sambal Stingray
Stingray wings grilled in a banana leaf, smothered in a spicy, smokey sambal paste and served with calamansi and cincalok (fermented krill).
Ingredients
- 1 large Stingray wing (approx 500-600g)
- Banana Leaves (for wrapping/grilling)
- Sambal Paste: 20 Dried Chillies, 5 Fresh Red Chillies, 150g Shallots, 1 tbsp Belacan, 1 tbsp Sugar, 1 tsp Tamarind paste
- Garnish: Calamansi Limes, Red Onion rings
- Dip: Cincalok with chillies and lime
Instructions
Make Sambal
Blend all sambal ingredients into a fine paste. Fry it in oil for 10-15 minutes until the oil separates (pecah minyak). This cooks the raw chilli taste out. Season with sugar and salt.
Prepare Stingray
Wash the stingray. Pat dry. Slather half the cooked sambal over the top side of the fish.
Grill
Place a banana leaf on a grill pan or BBQ. Lay the fish (sambal side up) on it. Cover and cook for 8-10 minutes on medium heat. The banana leaf imparts a smoky fragrance.
Flip (Optional)
You don't usually need to flip it if you cover it. Just endure the steam cooks it through. If you like char, flip it carefully.
Serve
Squeeze fresh calamansi juice over the sizzling fish before eating.
Chef's Note
"The texture of the ray should be silky and moist. Overcooking makes it rubbery. The banana leaf is optional but highly recommended—it prevents sticking and smells amazing."
