Bbq Sambal Sting Rayfish Food

SAMBAL STINGRAY

Steps:

• Blend sambal paste. In a blender, combineshallots, garlic, ginger, lemongrass and red chillies, dried chillies and belacan till smooth.
• Fry sambal paste. Heat up a pan with oil. Stir fry sambal paste over medium heat till fragrant and colour darkens (about 15 min). Add palm sugar. Stir fry until dissolved. Add tamarind water and salt. Stir fry till oil separates. Taste and adjust seasoning if necessary. Remove from heat. Leave to cool.
• Grill stingray. Heat up a grill pan. Place a banana leaf on grill pan, lightly brush with oil. Place stingray on leaf, white side up. Spread a layer of sambal on top. Grill till 70%-80% cooked, or banana leaf is toasted. (about 7 min depending on thickness). Cover the grill pan if possible. Remove the leaf and fish from heat. Place a newbanana leaf on grill pan, drizzle it with oil. Flip fish onto it and spread more sambal on top. Grill till fully cooked and sambal is sizzling and slightly charred (about 6-8min).

BBQ SAMBAL STING RAY/FISH

Steps:

• Stir and strain the tamarind water and discard any solids.
• Grind Spice Paste ingredients until fine.
• Heat oil in skillet, saute the paste until fragrant.
• Add salt and tamarind water, cook for another 2 minutes.
• Add coconut cream and cook for 1 minute over low heat.
• When the mixture is thickened, remove from heat and cool.
• Coat sting ray pieces (or other fish) with the paste.
• Place each piece on a large banana leaf/foil.
• Spread remaining spice mixture over fish.
• Roll up leaf/foil, then grill/barbecue the parcels for 8-10 minutes.
• The length of time required depends on thickness of fish.
• Serve hot with wedges of lemon/lime and cincaluk (optional).