Sambal Sting Ray

Sambal Sting Ray Recipe from Singapore with Candle Nuts, Garlic, Shrimp, and Ginger

Region / culture: Singapore | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Sambal Sting Ray is a popular dish in Southeast Asia, especially in countries like Malaysia and Singapore. This dish features sting ray, a type of fish known for its unique texture and flavor, coated in a spicy sambal sauce. The combination of the tender sting ray and the flavorful sambal sauce makes for a delicious and satisfying meal.

History

Sambal Sting Ray has been a traditional dish in Southeast Asia for many years. It is believed to have originated in Malaysia, where sting ray is a common ingredient in local cuisine. The spicy sambal sauce is a staple in Malaysian cooking, and when paired with the delicate flavor of sting ray, it creates a truly unique and delicious dish.

Ingredients

How to prepare

Place the sting ray in a pot of boiling water for approximately one to two minutes. Remove the sting ray from the water and carefully peel off the skin.
Season the sting ray with salt and let it sit for a few minutes. In a separate pan, fry the spice paste until it becomes fragrant. Add the sting ray to the pan and coat it with the spice paste. Cover the pan and cook until the sting ray is fully cooked.
Squeeze the juice of several limes over the cooked sting ray and serve immediately with sambal blacan.
Alternatively, coat the sting ray with the spice paste and wrap it in a banana leaf. Grill the wrapped sting ray until it is cooked through.

Variations

Substitute sting ray with other types of fish, such as mackerel or snapper.
Add vegetables like eggplant or okra to the sambal sauce for a different flavor profile.
Use different types of chili peppers to adjust the spiciness of the dish.

Cooking Tips & Tricks

Be sure to remove the skin from the sting ray before cooking to ensure a tender and flavorful dish.

- Season the sting ray with salt before cooking to enhance the flavor of the fish.

- Use fresh ingredients for the sambal sauce to achieve the best flavor.

- Adjust the amount of spice in the sambal sauce to suit your taste preferences.

Serving Suggestions

Sambal Sting Ray is best served with steamed rice and a side of sambal blacan. Add some fresh vegetables or a salad to complete the meal.

Cooking Techniques

Boil the sting ray before cooking to ensure it is tender and fully cooked.

- Grill the sting ray wrapped in banana leaves for a smoky flavor.

- Fry the spice paste until fragrant to release the flavors of the ingredients.

Ingredient Substitutions

Use shallots instead of onions for a sweeter flavor.

- Substitute shrimp paste with fish sauce for a different umami taste.

- Use fresh turmeric instead of dried for a brighter color and flavor.

Make Ahead Tips

Prepare the sambal sauce ahead of time and store it in the refrigerator for up to a week.

- Marinate the sting ray in the spice paste overnight for a more flavorful dish.

Presentation Ideas

Serve the sambal sting ray on a bed of steamed rice with a garnish of fresh herbs. - Arrange the grilled sting ray on a platter with lemon wedges and chili peppers for a colorful presentation.

Pairing Recommendations

Pair sambal sting ray with a cold beer or a glass of white wine for a refreshing drink.

- Serve the dish with a side of pickled vegetables or a cucumber salad for a balanced meal.

Storage and Reheating Instructions

Store any leftover sambal sting ray in an airtight container in the refrigerator for up to 2 days.

- Reheat the dish in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories per serving: 300

Carbohydrates

Carbohydrates: 10g per serving

Fats

Fats: 15g per serving

Proteins

Proteins: 25g per serving

Vitamins and minerals

Vitamins and Minerals: Vitamin C, Iron, Calcium

Alergens

Allergens: Shellfish, Nuts

Summary

Sambal Sting Ray is a nutritious dish that is high in protein and vitamins. It is a great source of essential nutrients and is a delicious way to enjoy a healthy meal.

Summary

Sambal Sting Ray is a delicious and flavorful dish that is perfect for seafood lovers. With its spicy sambal sauce and tender sting ray, this dish is sure to impress your family and friends. Try making this recipe at home for a taste of Southeast Asian cuisine!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Sambal Sting Ray. It was many years ago, when I was just a young girl, eager to learn everything I could about cooking from my grandmother. She was a formidable woman, with a wealth of knowledge about traditional recipes and cooking techniques.

One day, as I was helping her in the kitchen, she pulled out a weathered old cookbook from the shelf. It was filled with handwritten notes and recipes that had been passed down through generations. She flipped through the pages until she came to the one she was looking for - Sambal Sting Ray.

I had never heard of this dish before, but my grandmother explained that it was a popular seafood recipe in our native Singapore. She had learned how to make it from a dear friend who lived in the coastal town of Changi. The recipe called for fresh stingray fillets, pounded sambal chili paste, and a variety of aromatic spices.

As my grandmother read through the ingredients and instructions, I could see the passion and excitement in her eyes. She told me stories about the flavors and textures of this dish, how the spicy sambal sauce complemented the delicate stingray meat perfectly. I was captivated by her descriptions and couldn't wait to try making it myself.

With my grandmother's guidance, I gathered all the ingredients we needed and set to work in the kitchen. She showed me how to prepare the stingray fillets, marinate them in the sambal chili paste, and then grill them to perfection. The spicy aroma filled the kitchen, and my mouth watered in anticipation.

As we sat down to enjoy our meal, I took my first bite of the Sambal Sting Ray. The flavors exploded in my mouth - the tangy sambal, the tender stingray meat, the fragrant spices. It was unlike anything I had ever tasted before, and I knew that this recipe would become a cherished favorite in our family.

Over the years, I continued to make Sambal Sting Ray for special occasions and family gatherings. Each time, I would think back to that first time I learned how to make it from my grandmother. She had passed down not just a recipe, but a piece of our heritage and a love for traditional cooking.

As I grew older and had children of my own, I made sure to teach them how to make Sambal Sting Ray as well. I wanted to keep our family's culinary traditions alive and ensure that this delicious dish would be enjoyed for generations to come.

Now, whenever I make Sambal Sting Ray, I can't help but smile and think of my grandmother. She was the one who introduced me to this incredible recipe and sparked my passion for cooking. I am forever grateful for her guidance and wisdom in the kitchen, and I will always cherish the memories we shared over a steaming plate of Sambal Sting Ray.