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Loading...| 1 tablespoon tamarind pulp , soaked in | |
| 3 tablespoons water | |
| 3 tablespoons oil | |
| 1 teaspoon salt | |
| 2 tablespoons coconut cream | |
| 1 kg stingray , divided into 4 portions | |
| fresh banana leaves or aluminium aluminum foil | |
| 1 lemon ( or a few limes ) | |
| 1 cup shallot | |
| 2 cloves garlic | |
| 1/2 tablespoon shrimp paste ( belacan ) | |
| 2 tablespoons ground dried chilies | |
| 2 slices galangal ( or ginger ) | |
| 2 tablespoons water |
| 1. | Preheat your grill on medium heat. |
| 2. | In a mixing bowl, combine tamarind pulp water, oil, salt, and coconut cream. |
| 3. | Clean the stingray and pat dry. |
| 4. | Add the stingray to the bowl and coat with the marinade. |
| 5. | Arrange stingray on a fresh banana leaf or aluminum aluminum foil. |
| 6. | Grill the stingray for 5-6 minutes on each side until the meat is cooked through. |
| 7. | In a blender, combine shallot, garlic, shrimp paste, dried chilies, galangal or ginger, and water to make sambal paste. |
| 8. | Heat oil in a pan and sauté the sambal paste until fragrant. |
| 9. | Cut the grilled stingray into pieces and swirl the sambal sauce over it. |
| 10. | Serve with lemon or lime slices and white rice. |
This dish is rich in protein and healthy fats.
The spiciness of sambal adds to its flavor.
Stingray is not available everywhere and can be expensive and difficult to find.
Grilling process requires experience.
Stingray fish is high in protein, vitamin B12, and omega-3 fatty acids.
Additionally, sambal contains capsaicin, a compound that helps boost metabolism and reduces inflammation.
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