Bbq Sambal Sting Rayfish Food
BBQ SAMBAL STING RAY/FISH
A local hawker food in Singapore and Malaysia. Probably not the healthiest food, but OH SO GOOD! I'm sure if you can't find the 'weird' ingredients, you can just sub sambal belacan/sambal oelek. Serve with plain rice or coconut rice and some stir-fried vegies.
Provided by WaterMelon
Categories Malaysian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
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).
SPICY GRILLED FISH
Spicy Grilled Fish - grilled fish wrapped with banana leaves with spice marinade and seasoning. The fish is so tender, moist, with intense aroma and flavors.
Provided by Rasa Malaysia
Categories Malaysian Recipes
Time 20m
Number Of Ingredients 19
Steps:
- Prepare the sambal by grinding chilies, shallots, belacan and lemongrass in a food processor. Make sure the sambal paste is well blended and smooth.
- Heat up a wok and add the oil. "Tumis" (stir-fry) the sambal paste until aromatic or when the oil separates from the sambal paste. Add the seasonings: salt, fish sauce and sugar and do a quick stirs, dish out and set aside.
- Soak the tamarind pulp with the water for 15 minutes and extract the juice. In a mortar and pestle or food processor, pound/blend the red chilies, bird's eye chilies and toasted belacan. Add tamarind juice, sugar, salt, and sliced shallots to the sambal. Stir well and set aside.
- Lay a few sheets of banana leaves and grease the surface of the banana leaves with some oil. Lay the fish fillet on top of the banana leaves and rub the turmeric powder on both sides of the fish. Add about 2 - 3 tablespoons of sambal on top of the fish. Spread the sambal evenly. Drizzle the lime juice on the fish.
- Place the fish on top of the grill (upper rack with indirect heat) and cover the grill. Wait for 8 minutes or so (depending on the heat) and flip the fish over to the other side.
- Add 2 - 3 more tablespoons of sambal on the other side of the fish. Cook for another 8 minutes or until the fish is cooked.
- Transfer the fish and the banana leaves to the lower rack and grill for a couple of minutes with direct heat, or when you smell the sweet aroma of burnt banana leaves.
- Transfer out and serve immediately with sambal belacan and sliced shallots condiment.
Nutrition Facts : Calories 388 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 152 milligrams cholesterol, Fat 22 grams fat, Fiber 3 grams fiber, Protein 39 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 3 people, Sodium 798 milligrams sodium, Sugar 13 grams sugar
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- CHAN BBQ. The stingray wings were thick and large. Pulling it apart, rows of ray meat came out in fleshy slices. CHAN BBQ’s ray meat was thick, and extremely juicy and tender.
- Chomp Chomp BBQ 忠忠烧烤. Hailing from Chomp Chomp, the stingray here is wetter and has more distinct smokiness and sambal flavour than CHAN’s. They take pride in the way they marinade their stingrays before grilling them unlike many other stalls that only apply the chili after grilling.
- Ming Yen Seafood 铭雁烧烤海鲜. Stingray was drier than Boon Tat’s (another stall from Lau Pat Sat) but Ming Yen’s meat was much tastier, probably because their marinate settled longer.
- Alan Banana Leaves BBQ Seafood 香蕉叶烧烤海鲜. A hell lot of sambal which was super shiok because it not only packed a pretty fiery punch, it also complimented well; it was sweet, slightly sour and felt balanced with a tad bit of smokiness to it.
- Xin Fu Ji Seafood 新福记. First glance at their signboard that is 80% filled with crabs I was like wait, they sell stingrays too? And Yes they do. In fact Xin Fu Ji was one of the best Sambal Stingrays I’ve had.
- Star Yong Kwang Seafood 荣光铁板烧鱼. Many people have raved about this Zi Char Store in Alexandra food village (yes another food haven). The sambal stingray here is usually huge, juicy and slathered in a generous amount of sambal.
- Mattar Road BBQ Seafood 玛达律烧烤海鲜. Known to have one of the best chili crabs in Singapore, you know Mattar Road BBQ knows how to deal with seafood. Their stingrays are not as well-known as the crabs but are pretty good too!
- BJ Grill Seafood. At only $8, you can get a nice thick piece of stingray with a generous about of sambal paste slathered on it. BJ Grill’s sambal sauce is sufficiently spicy with a sweet base.
- Tokyo東京烧. This stall, Tokyo, sells Singaporean style bbq. Yeah this unusual sounding stall in Ayer Rajah Food Centre sells Seafood bbq and oyster omelette.
- 526 Hotplate BBQ 鐵版烧鱼. Meat is tender but a bit overdone, thin as well but can’t complain at $8 only. Sambal sauce combination is good with the dried shrimp he-bi aftertaste.
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- Star Yong Kwang Seafood. Best known for their salted egg prawns, Star Yong Kwang Seafood’s BBQ Stingray has recently started to garner attention from its loyal patrons.
- Chan BBQ. Highly recommended for the chilli heads is Chan BBQ’s BBQ stingray ($10/$12/$14) . Atop generous portions of stingray meat is an equally generous degree of spiciness that comes from the rich sambal.
- Chomp Chomp BBQ. If tongue-numbing sambal isn’t your thing, there’s an equally noteworthy alternative just a few stalls down.
- Hai Wei Yuan BBQ. The OG BBQ seafood stall at Chomp Chomp Food Centre, Hai Wei Yuan BBQ stands out from its counterparts with its cooking method of using a stove instead of coal.
- Jiao Cai Hotplate BBQ. As with most stalls at the hipster Yishun Park Hawker Centre, Jiao Cai Hotplate BBQ serves the hawker classic differently from the ones we are accustomed to.
- Tokyo Seafood BBQ. One of your best bets at getting a good BBQ stingray fix is at Tokyo Seafood BBQ, a quirky looking stall that – despite its name – does not sell Japanese food.
- B.B.Q Seafood. A dish impossible to miss while you’re at Taman Jurong Market & Food Centre is B.B.Q Seafood’s Sambal Stingray ($10/$13).
- BJ Grill Seafood. BJ Grill Seafood is one of the newer entrants into the BBQ stingray scene, and they’ve sure brought something new to the table.
- Xin Fu Ji Seafood. If you like to add a little extra vinegar to your bak chor mee, or ask for additional limes for your har cheong kai, Xin Fu Ji Seafood’s Sambal Stingray ($15) is one you would appreciate.
- 526 Hotplate BBQ. Finally a stall catering to the non-chilli eaters. 526 Hotplate BBQ’s stingray ($8) comes with a house-made sambal paste that derives its flavour more from dried shrimp than the chilli itself.
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