Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 563kcal 28%
Fat 30g 46%
Saturated Fat 7g 35%
Carbohydrates 44g 14%
Fiber 5g 20%
Sugar 21g 42%
Protein 30g 60%
Cholesterol 78mg 26%
Sodium 514mg 21%

Percent Daily Values are based on a 2,000 calorie diet.

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Sambal Stingray (Malaysian-Portuguese Baked Fish)

Name: Sambal Stingray (Malaysian-Portuguese Baked Fish)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 1 pound (454g) red onions or Asian shallots (about 2 medium onions or 8-10 Asian shallots), peeled and roughly chopped; 1/2 ounce (15g) stemmed whole dried Kashmiri chilies (about 30 dried chiles), soaked for at least 20 minutes in hot water and drained; 1 ounce (30g) candlenuts (about 10 candlenuts; see notes); 3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 2 ounces; 60g sliced lemongrass); 3 tablespoons (45ml) vegetable oil; 5 makrut lime leaves, roughly torn; Kosher salt; 1 1/2 pounds (600g) bone-in, skinless skate wing or skin-on snapper fillets, cut into 2- by 4-inch pieces; Thawed frozen or fresh banana leaves, cut into about three 2-foot strips; 1 calamansi or Persian lime, halved and seeded; Cooked white rice, for serving

Prep 15m

Cook 1h

Total 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.

Sambal Stingray

Sambal Stingray Recipe

Nutrition Facts

Sambal Stingray (Malaysian-Portuguese Baked Fish)

Ingredients

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Nutrition Facts

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