Ingredients with Measurements:
- 1 large stingray, cleaned and cut into pieces
- 2 tablespoons of vegetable oil
- 1 tablespoon of tamarind paste
- 1 tablespoon of sugar
- 1 tablespoon of salt
- 1 tablespoon of lime juice
- 3 tablespoons of Sambal Oelek
- 2 cloves of garlic, minced
- 1 red onion, sliced
- 1 red chili, sliced
- 1 green chili, sliced
- 1 tablespoon of chopped coriander leaves
Special equipment needed:
- Grill or oven
Step-by-step instructions:
1. Preheat the grill or oven to 200°C.
2. In a small bowl, mix together the tamarind paste, sugar, salt, lime juice, and Sambal Oelek.
3. Brush the stingray pieces with vegetable oil and place them on the grill or oven tray.
4. Spread the Sambal Oelek mixture over the stingray pieces.
5. Scatter the minced garlic, sliced red onion, red chili, and green chili over the top of the stingray.
6. Grill or bake the stingray for 15-20 minutes or until cooked through.
7. Once cooked, remove the stingray from the grill or oven and sprinkle with chopped coriander leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Preheat the grill or oven to 200°C.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 220
- Fat: 8g
- Carbohydrates: 10g
- Protein: 28g
- Sodium: 1200mg
Substitutions for ingredients:
- If you cannot find stingray, you can substitute it with any firm white fish.
- If you do not have tamarind paste, you can use lime juice instead.
- If you do not have Sambal Oelek, you can use any chili paste or hot sauce.
Variations:
- You can add other vegetables such as sliced bell peppers or zucchini to the dish.
- You can also use different types of chilies to adjust the level of spiciness.
Tips and tricks:
- Make sure to clean the stingray thoroughly before cooking.
- Brushing the stingray with oil will prevent it from sticking to the grill or oven tray.
- Adjust the level of spiciness to your preference by adding more or less Sambal Oelek.
Storage instructions:
- Store any leftover stingray in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the stingray in a preheated oven at 180°C for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the Sambal Stingray with Sambal Oelek on a large platter garnished with sliced lime and coriander leaves.
Garnishes:
- Sliced lime and coriander leaves.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the stingray is sticking to the grill or oven tray, brush it with more oil.
Food safety advice:
- Make sure to clean the stingray thoroughly before cooking to avoid any foodborne illnesses.
Food history:
- Sambal Stingray with Sambal Oelek is a popular dish in Singapore and Malaysia.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Malaysian