BBQ Sambal Stingray (Ikan Bakar) | Don Signature Crab - Singapore Food Guide

Ingredients

• 800 g fresh stingray fillet or slab, skin on (ask fishmonger to clean and score the flesh)
• 2–3 banana leaves (optional; cut to fit the grill) or aluminium foil
• 2–3 tbsp cooking oil (vegetable or peanut)
• 50 g unsalted butter or margarine (for basting)
• 8–10 dried chillies, soaked in hot water until soft (for sambal)
• 6–8 bird’s eye chillies (chilli padi), adjust to taste
• 6 shallots, roughly chopped
• 3 garlic cloves
• 1 tbsp belacan (shrimp paste), toasted or dry-roasted first
• 1 tbsp tamarind paste or 2 tbsp tamarind water
• 1 tbsp palm sugar or brown sugar (adjust to taste)
• 1 tsp salt, or to taste
• 1–2 tbsp lime juice (or to taste) plus extra wedges to serve
• Coriander leaves or Vietnamese coriander (daun kesum) for garnish (optional)
• Cucumber slices and sambal belacan on the side for serving
• Steamed jasmine rice, to serve
• Optional: 1–2 tbsp light soy sauce or kecap manis for a slightly sweet umami finish