Stingray BBQ. One man’s trash is another man’s treasure. And for stingrays, this statement holds much truth, as most fishermen beyond our shores consider this fish an unwanted catch. Being able to mix these functionalities, without the need to.
BBQ sambal stingray is one of the best foods to eat in Singapore. I think most Singaporeans would consider BBQ stingray as part of our cultural heritage. However, this dish has not been around for as long as dishes like chicken rice or satay. You can have Stingray BBQ using 12 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Stingray BBQ
- Prepare of Ingredients :.
- It’s 4 of pieces of fresh cut stingray (ikan pari).
- Prepare 10 of shallots.
- Prepare 4 cloves of garlic.
- You need 1 1/2 inches of ginger.
- It’s 3 of lemongrass stalk.
- It’s 1 tbs of shrimp paste (belacan).
- It’s 8 - 10 of red chilli.
- Prepare 5 of eye chilli bird (cili api).
- You need 3 of bean winged (kacang botol) – sliced.
- You need 3 of lady ’ s finger (kacang bendi) – sliced.
- You need of banana leaves tamarind prepare also , , aluminium foil and juice.
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Stingray BBQ step by step
- How to make:.
- Clean the fresh cut stingray fish and mix it with tamarind juice (to reduce the smell).
- Blend all items in bold and italic.
- Using a wok or pan, heat 2 tbs of cooking oil and cook the blended items. salt it to taste. once cooked, let it rest a bit..
- Prepare you aluminum foil and place a medium cut of banana leaf on it.
- Wash the tamarind juice off the stingray, and it put on the banana leaf.
- Put the cooked paste (the cooked blended items) on top /all over the stingray (depending to your preferences, more paste the hotter it will be).
- Add together the sliced lady’s fingers and winged bean.
- Fold your aluminum foil into pockets and make sure no leaks.
- Once done, place it in per-heated the oven with 200 degree Celsius for about 15-30 minutes depending on the size of the stingray cuts..
Click one to add it. stingray. fish. snapper. bbq. mild. The slices of stingray are generously lathered with sambal chili sauce, wrapped in a banana leaf, and steamed and grilled at the same time. You’ll find bbq sambal stingray at various seafood stalls. Sambal stingray, also known as Spicy Banana Leaf Stingray and by the Malay name Ikan bakar (barbecued fish), is a Malaysian/Singaporean seafood dish. Three key things make sambal BBQ stingray what it is: the sambal, the ray and the cincalok (read: fermented small shrimps served as a condiment with chilis, shallots and the juice of a lime).