Sambal stingray

Sambal Stingray

Sambal Stingray, also known as Ikan Bakar in Malay, is a popular seafood dish in Southeast Asia, particularly in Singapore and Malaysia. It is a dish that combines the unique flavors of stingray with the spicy and tangy taste of sambal sauce.

Ingredients

The main ingredient of Sambal Stingray is the stingray itself, which is marinated in a special sambal sauce. This sauce is made from a blend of chili peppers, shrimp paste, garlic, ginger, and lime juice. Other ingredients that are often included in the dish are onions, tomatoes, and tamarind juice.

Preparation

The preparation of Sambal Stingray involves several steps. First, the stingray is cleaned and the skin is removed. The fish is then marinated in the sambal sauce for several hours to allow the flavors to penetrate. After marinating, the stingray is wrapped in banana leaves and grilled over a charcoal fire. The banana leaves help to keep the fish moist and add a distinctive flavor to the dish.

Serving

Sambal Stingray is typically served with rice and a side of cucumber and red onion salad. The dish is often garnished with fresh coriander and a squeeze of lime to enhance the flavors.

Cultural Significance

Sambal Stingray is a staple dish in the hawker centers of Singapore and Malaysia. It is often enjoyed during the evening, accompanied by a cold beer. The dish is also a popular choice during festive occasions such as the Chinese New Year and Hari Raya Puasa.

Health Benefits

Stingray is a good source of protein and contains essential vitamins and minerals. The sambal sauce, made from chili peppers, is rich in vitamin C and has antioxidant properties.

See Also

• Singaporean cuisine
• Malaysian cuisine
• Seafood dishes
• Spicy food

References

• Sambal
• Stingray
• Southeast Asian cuisine

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