Dish

Sambal Stingray

Grilled Stingray

Sambal Stingray is a dish that is typically grilled or baked, and then topped with a spicy sambal sauce made from chili peppers, garlic, shallots, and other ingredients. The stingray meat is tender and flaky, and the sambal sauce adds a spicy kick to the dish. This dish is often served with rice and vegetables, and is a popular street food in Singapore and Malaysia.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Sambal Stingray is believed to have originated in Singapore and Malaysia, where it is a popular street food. It is often served at hawker centers and food courts, and is a favorite among locals and tourists alike.

Dietary considerations

This dish is not suitable for those with shellfish allergies. It is also high in cholesterol and should be consumed in moderation.

Variations

Variations of this dish may include different types of fish, such as skate or shark, and may also include different types of sambal sauce.

Presentation and garnishing

Sambal Stingray is typically served on a banana leaf, with the sambal sauce and vegetables arranged on top of the fish. It is often garnished with fresh herbs, such as cilantro or basil.

Tips & Tricks

To ensure that the stingray meat is cooked properly, it is important to grill or bake it for the appropriate amount of time. The sambal sauce can be adjusted to taste, depending on how spicy you like it.

Side-dishes

Sambal Stingray is often served with rice and vegetables, such as cucumber and tomato. It can also be served with other seafood dishes, such as grilled prawns or squid.