Grilled Spicy Stingray with Island Flavors

Ingredients

In this adaptation of Sambal Stingray to the cuisine of the Turks and Caicos Islands, we incorporate the vibrant flavors of the islands by using local spices and ingredients. The sambal sauce is enhanced with the addition of tropical fruits like mango or pineapple, which adds a hint of sweetness to balance the heat. The grilling technique remains the same, ensuring the dish retains its smoky and charred flavors. We alse have the original recipe for Sambal Stingray, so you can check it out.

• 2 stingray fillets (500g / 1.1 lb) 2 stingray fillets (500g / 1.1 lb)
• 4 red chili peppers, deseeded and chopped 4 red chili peppers, deseeded and chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• Juice of 2 limes Juice of 2 limes
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 ripe mango, diced 1 ripe mango, diced
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a blender, combine the chopped chili peppers, minced garlic, grated ginger, lime juice, sugar, vegetable oil, and a pinch of salt. Blend until you have a smooth paste.
2. 2.
   Place the stingray fillets in a shallow dish and pour the sambal sauce over them, ensuring they are well coated. Allow the fillets to marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the stingray fillets from the marinade, allowing any excess sauce to drip off. Reserve the marinade for basting.
5. 5.
   Place the fillets on the grill and cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Baste the fillets with the reserved marinade during grilling to enhance the flavors.
6. 6.
   Once cooked, transfer the grilled stingray fillets to a serving platter. Garnish with diced mango and fresh cilantro.
7. 7.
   Serve hot and enjoy the tantalizing flavors of the Turks and Caicos Islands!

Treat your ingredients with care...

• Mango — Choose a ripe mango for the best flavor. Look for a fruit that is slightly soft to the touch and has a sweet aroma.
• Stingray fillets — Ensure that the stingray fillets are fresh and have been properly cleaned by your fishmonger. Remove any skin or cartilage before marinating.

Tips & Tricks

• If you prefer a milder spice level, reduce the number of chili peppers in the sambal sauce.
• For an extra burst of flavor, squeeze some fresh lime juice over the grilled stingray fillets before serving.
• If you don't have access to fresh mango, you can substitute it with pineapple or papaya for a tropical twist.
• Serve the dish with a side of coconut rice to complement the flavors and add a touch of creaminess.
• Experiment with different types of fish, such as snapper or grouper, for a variation on this recipe.

Serving advice

Serve the Grilled Spicy Stingray as a main course, accompanied by coconut rice and a refreshing tropical salad. Garnish with fresh cilantro and lime wedges for an added burst of flavor.

Presentation advice

Arrange the grilled stingray fillets on a platter, drizzle any remaining sambal sauce over them, and sprinkle with diced mango and fresh cilantro. The vibrant colors and enticing aroma will make this dish a feast for the eyes as well as the taste buds.