Grilled Spicy Stingray with Sambal Sauce

Ingredients

• 500g (1.1 lb) stingray fillets 500g (1.1 lb) stingray fillets
• 4 tablespoons sambal paste 4 tablespoons sambal paste
• 2 tablespoons tamarind juice 2 tablespoons tamarind juice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon belacan (shrimp paste) 1 tablespoon belacan (shrimp paste)
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• Fresh lime wedges, for serving Fresh lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the sambal paste, tamarind juice, vegetable oil, belacan, shallots, garlic, sugar, and salt. Mix well to form a smooth marinade.
2. 2.
   Place the stingray fillets in a shallow dish and pour the marinade over them. Ensure that the fillets are evenly coated. Let them marinate for at least 30 minutes, allowing the flavors to penetrate the fish.
3. 3.
   Preheat the grill to medium-high heat. Brush the grill grates with oil to prevent sticking.
4. 4.
   Place the marinated stingray fillets on the grill and cook for about 5-7 minutes on each side, or until the fish is cooked through and slightly charred.
5. 5.
   Remove the grilled stingray from the heat and serve hot with fresh lime wedges on the side.

Treat your ingredients with care...

• Stingray — Ensure that the stingray fillets are fresh and have been properly cleaned by your fishmonger before marinating.
• Sambal paste — Adjust the amount of sambal paste according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Belacan (shrimp paste) — Toast the belacan in a dry pan for a few minutes before using it in the marinade. This will enhance its aroma and flavor.
• Tamarind juice — Soak tamarind pulp in warm water and strain to obtain the juice. Adjust the amount of tamarind juice based on your desired level of tanginess.
• Lime wedges — Squeeze fresh lime juice over the grilled stingray before eating to add a refreshing citrusy element.

Tips & Tricks

• If stingray is not available, you can substitute it with other firm white fish such as skate or halibut.
• For a spicier kick, add a few chopped bird's eye chilies to the marinade.
• If you don't have access to a grill, you can also cook the marinated stingray in a preheated oven at 200°C (400°F) for about 15-20 minutes.
• Serve the Grilled Spicy Stingray with steamed rice and a side of fresh cucumber slices or blanched kangkung (water spinach) for a complete Malaysian meal.
• Leftover sambal sauce can be stored in an airtight container in the refrigerator for up to a week and used as a condiment for other dishes.

Serving advice

Serve the Grilled Spicy Stingray hot, straight off the grill. Squeeze fresh lime juice over the fish before eating to enhance the flavors. Accompany it with steamed rice and a side of fresh cucumber slices or blanched kangkung (water spinach) for a satisfying meal.

Presentation advice

Place the grilled stingray fillets on a large serving platter, garnish with fresh cilantro leaves, and arrange lime wedges around the edges. This will add a pop of color and freshness to the dish. Serve it family-style, allowing everyone to dig in and enjoy the flavors together.