Sambal_stingray

Sambal stingray

Sambal stingray

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Sambal stingray, also known as spicy banana leaf stingray[1] and by the Malay name ikan bakar (barbecued fish), is a Malaysian/Singaporean seafood dish. Prepared by barbecuing stingray, it is served with sambal paste atop. Sambal stingray can be easily purchased at hawker centers in both Malaysia and Singapore.

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History

Stingray was previously deemed as not popular and was cheap to purchase; given the enhancement of its taste, the value of stingray in markets has since risen. Originating from Malaysia, the dish is now also popular among Singaporeans.[2] Its Malay name is ikan bakar, which literally means ‘barbecued fish’.[3]

Ingredients

The sambal paste served with the stingray is made up of spices (sometimes including belachan), Indian walnuts, and shallots.[4] Other ingredients may include garlic, sugar,[1] Chinese parsley, or raw peanuts.[5] The paste is then spread on top of stingray fins,[6] preferably fresh ones. In addition, female ones are preferred to male ones.[7] White fish is in some instances used as an alternative, usually when stingray cannot be found.[2] Flavor enhancers include white pepper or salt.[2] Other recipes involve small amounts of brandy and olive oil. The dish is commonly accompanied with lime or lemon.[2]

Preparation

Usually wrapped in banana leaves for ten minutes to cook, the fins of the stingray are first chopped to smaller bits.[6] It also can be wrapped in ginger leaves[8] or aluminium foil.[9] Sambal stingray is charcoal-grilled.[2]

See also

References

  1. [1]
    Hutton, Wendy (2007). Singapore Food. Marshall Cavendish. p. 107. ISBN 9789812613219.
  2. [2]
    Wong, David (1995). The Food of Singapore: Authentic Recipes from the Manhattan of the East. Tuttle. p. 80. ISBN 9789625930077.
  3. [3]
    Tiwary, Shiv Shanker (2009). Encyclopaedia Of Southeast Asia And Its Tribes (Set Of 3 Vols.). Anmol. p. 195. ISBN 9788126138371.
  4. [4]
    Ling, Catherine (April 14, 2010). "40 Singapore foods we can't live without". CNN.
  5. [5]
    "Sambal Stingray in Banana Leaf". The New York Times. November 2, 2010.
  6. [6]
    Lin, Eddie (2009). Extreme Cuisine. Lonely Planet. p. 119. ISBN 9781741798869.
  7. [7]
    "8 popular BBQ Stingray stalls". AsiaOne. May 21, 2010. Archived from the original on July 27, 2013.
  8. [8]
    Food Arts. Vol. 14. Food Arts. 2001.
  9. [9]
    Chia, Adeline (May 6, 2007). Sambal stingray, mmm, oiishi. Archived from the original on June 16, 2013. {{cite book}}: |newspaper= ignored (help)
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