Sambal Stingray (Malaysian-Portuguese Baked Fish)
Share
Email
Prep Time
15m
Cook Time
1h
Total Time
1h 15m
This Sambal Stingray recipe features a savory and spicy blend of red onions, dried chilies, candlenuts, lemongrass, and makrut lime leaves. The resulting marinade is used to flavor the skinless skate wing or snapper fillets, which are then baked in banana leaves for a moist and flavorful Malaysian-Portuguese fish dish.
Recipe Options
Ingredients
Servings:
4
Scale:
Scale
{ $wire.set('scale', input) }) ">
0.25
{ $wire.set('scale', input) }) ">
0.5
{ $wire.set('scale', input) }) ">
1
{ $wire.set('scale', input) }) ">
2
{ $wire.set('scale', input) }) ">
3
{ $wire.set('scale', input) }) ">
4
{ $wire.set('scale', input) }) ">
5
{ $wire.set('scale', input) }) ">
6
Steps
View steps on seriouseats.com or by saving the recipe to your
personal library.
Register for free to start
saving
recipes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories670kcal
-
Fat41g
-
Saturated Fat5g
-
Carbohydrates58g
-
Fiber16g
-
Sugar17g
-
Protein32g
-
Cholesterol45mg
-
Sodium151mg
Percent Daily Values are based on a 2,000 calorie diet.