Char grilled stingray is a very popular street snack in Singapore and Malaysia. The stalls selling grilled chicken wings and satay often serve stingray on a banana leaf with a generous spoonful of chili sambal. The cooked fish is eaten with fingers, or chopsticks, by tearing off pieces and dipping them in the sambal.
Ingredients: (Serves 4)
- 4 medium-size stingray wings, about 200 g/7 oz, rinsed and patted dry
- Salt
- 4 banana leaves, about 30 cm/12 inch squares
- 2 fresh limes, halved
For the chili sambal:
- 6-8 red chilies, seeded and chopped
- 4 garlic cloves, chopped
- 5 ml/1 teaspoon shrimp paste
- 15 ml/1 tablespoon tomato paste (puree)
- 15 ml/1 tablespoon palm sugar
- Juice of 2 limes
- 30 ml/2 tablespoons vegetable or peanut (groundnut) oil
Method:
First make the chili sambal. Using a mortar and pestle or food processor, grind the chilies with the garlic to form a paste. Beat in the shrimp paste, tomato paste and sugar. Add the lime juice and bind with the oil.
Prepare a charcoal grill. Rub each stingray wing with a little chili sambal and place them on the rack. Cook for 3-4 minutes on each side, until tender. Sprinkle with salt and serve on banana leaves with the remaining chili sambal and the limes.