RCI-SC.006.0030.001
Sambal Sting Ray
Sting ray is a delicious with soft bones that's very easy to manage. Traditional wrapped in banana leaf and grilled over charcoal, this dish is for those who're into spicy food.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- candle nuts1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
Method
1
Soak the dried chillies in warm water for 5 minutes to soften, then drain and set aside.
2
Pound the shallots, candle nuts, garlic, ginger, and soaked dried chillies together in a mortar and pestle until a fine paste forms.
3
Add the turmeric and shrimp paste to the paste and mix thoroughly until well combined.
4
Clean the stingray thoroughly and pat dry with paper towels, then score the skin lightly in a crosshatch pattern to help the sambal penetrate.
5
Heat oil in a large wok or skillet over high heat until shimmering, then add the sambal paste and stir-fry for 2-3 minutes until fragrant.
3 minutes
6
Place the stingray in the wok and coat generously with the sambal paste on both sides.
2 minutes
7
Reduce heat to medium and cook the stingray for 10-12 minutes on the first side until the flesh is opaque and cooked through, turning halfway.
12 minutes
8
Transfer the cooked stingray to a serving plate and spoon the remaining sambal paste and pan juices over the top.
9
Serve hot with steamed rice or flatbread on the side.