Ingredients with Measurements:
- 1 large stingray, cleaned and cut into pieces
- 2 tablespoons of tamarind paste
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
- 1 onion, sliced
- 3 cloves of garlic, minced
- 5 red chili peppers, sliced
- 5 bird's eye chili peppers, sliced
- 2 tablespoons of belacan (shrimp paste)
- 1 tablespoon of water
- 1 tablespoon of lime juice
- 1 tablespoon of chopped cilantro
Special equipment needed:
- Grill or oven
- Mortar and pestle
Step-by-step instructions:
1. Preheat the grill or oven to 375°F.
2. In a small bowl, mix the tamarind paste, sugar, and salt together. Set aside.
3. Heat the vegetable oil in a pan over medium heat. Add the onion and garlic and sauté until fragrant.
4. Add the red chili peppers, bird's eye chili peppers, and belacan to the pan. Stir until the belacan is fully dissolved.
5. Add the tamarind mixture and water to the pan. Stir until everything is well combined.
6. Remove the pan from heat and add the lime juice and chopped cilantro. Set aside.
7. Place the stingray pieces on the grill or in the oven. Cook for 10-15 minutes or until fully cooked.
8. Once the stingray is cooked, remove it from the grill or oven and place it on a serving platter.
9. Pour the sambal tumis over the stingray pieces.
10. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Grill or oven: 375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 15g
Protein: 25g
Substitutions for ingredients:
- Stingray can be substituted with any firm white fish.
- Tamarind paste can be substituted with lime juice.
- Belacan can be substituted with fish sauce.
Variations:
- Add diced tomatoes to the sambal tumis for a tangy twist.
- Use different types of chili peppers for varying levels of spiciness.
Tips and tricks:
- Make sure to clean the stingray thoroughly before cooking.
- If grilling the stingray, make sure to oil the grates to prevent sticking.
- Use a mortar and pestle to grind the belacan for a smoother texture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve the sambal stingray on a large platter with the sambal tumis drizzled over the top. Garnish with lime wedges and cilantro sprigs.
Garnishes:
- Lime wedges
- Cilantro sprigs
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Stir-fried bok choy
- Garlic green beans
Troubleshooting advice:
- If the sambal tumis is too spicy, add more sugar to balance out the heat.
- If the stingray is sticking to the grill, brush the grates with oil before cooking.
Food safety advice:
- Make sure to cook the stingray fully to avoid any risk of foodborne illness.
- Wash hands and surfaces thoroughly before and after handling raw fish.
Food history:
Sambal is a traditional Indonesian and Malaysian condiment made with chili peppers, shrimp paste, and other seasonings. It is commonly used in Southeast Asian cuisine to add heat and flavor to dishes.
Flavor profiles:
The sambal stingray is spicy and tangy, with a slightly sweet and savory flavor from the belacan and tamarind paste.
Serving suggestions:
Serve the sambal stingray with steamed rice and stir-fried vegetables for a complete meal.
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Region: Malaysian