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BBQ Sambal Stingray

BBQ Sambal Stingray

Singaporean
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28 minutes
4 people
Easy≤30 min & ≤6 steps

28 min · 5 steps

Easy: ≤30 min and ≤6 steps

260 kcalper person
Protein 30g
Carbs 6g
Fats 12g

About this dish

Stingray fillets slathered in fiery sambal, wrapped in banana leaf and grilled until the flesh flakes and the leaf chars, releasing a smoky perfume when unwrapped.

Allergy Info

Fish, Crustaceans

Diet Info

Pescatarian

Before you start

Ready-made is fine, or make your own.

Ingredients

Fresh Produce

  • Banana leavessoftened over a flame4 pieces
  • Limescut into wedges, to serve1 whole

Fish & Seafood

  • Stingrayfilleted, cut into 4 portions600 g

Spices & Seasonings

  • Fine sea salt0.5 tsp

Oils & Condiments

  • Sambal Tumis4 tbsp

Utensils

  • Griddle pan
  • Meat thermometer
  • Tongs

Method

1

Season the stingray fillets lightly with the salt.

Approx. 2 minutes
2

Spread the sambal tumis generously over both sides of each fillet.

Approx. 4 minutes
3

Wrap each fillet in a piece of banana leaf, folding the ends underneath to seal.

Approx. 6 minutes
4

Grill the parcels over medium-high heat for 6 minutes per side, until a meat thermometer reads at least 63°C and the flesh flakes easily.

Approx. 13 minutes
5

Unwrap carefully and serve with lime wedges.

Approx. 3 minutes

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