Sambal Stingray

My Favourite Food <(^-^)>

Sambal Stingray

 
Sambal stingray, also known as Spicy Banana Leaf Stingray and by the Malay name Ikan bakar, is a Singaporean seafood dish. Prepared by barbecuing stingray, it is served with sambal paste atop.


Barbecued Stingray: Smothered in sambal (a chili based sauce) and served on banana leaf. Remember to squeeze the lemon to give it that extra tangy taste!


I love banana leaves. To me, rice and curry tastes so much better when it's on a banana leaf rather than a stainless steel or even ceramic plate. It's lots more fun, and I feel good using something that's disposable yet traditional and natural. Who says only modern people are lazy? Whoever first thought of using banana leaves as plates must have hated washing up, just like me!


The banana leaf in sambal stingray is the unsung hero. The sambal – always the sambal! – takes all the glory but even a good one would be even better with the banana leaf's subtle smokiness. Isn't the nicely charred leaf a perfect frame for the gleaming, red sambal? Sambal stingray without banana leaf just wouldn't be the same (though it's still better than no sambal stingray at all).


The sambal paste served with the stingray is made up of spices (sometimes including belachan), Indian walnuts, and shallots. Other ingredients may include garlic, sugar, Chinese parsley, or raw peanuts. The paste is then spread on top of stingray fins, preferably fresh ones. In addition, female ones are preferred to male ones. White fish is in some instances used as an alternative, usually when stingray cannot be found. Flavor enhancers include white pepper or salt. Other recipes involve small amounts of brandy and olive oil. The dish is commonly accompanied with lime or lemon.