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

Name: BBQ Sambal Stingray (Ikan Bakar) | Don Signature Crab - Singapore Food Guide
Total time: 45 min
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

donsignaturecrab.sg

A Singapore-style BBQ Sambal Stingray (Ikan Bakar) — smoky grilled stingray slathered in a spicy, umami-packed sambal and cooked on banana leaf for hawker-centr

View full recipe on donsignaturecrab.sg

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at donsignaturecrab.sg.

Share this recipe:

Cooking tools:

Grill
Blender
Wok
Oven
Baking sheet
Skillet
Chef's knife
Cutting board
Mixing bowl
Measuring spoon
Pastry brush
Spatula
Tongs
Colander
Plate
Aluminum foil

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