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Sambal Stingray (Malaysian-Portuguese Baked Fish)

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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.
Sambal Stingray (Malaysian-Portuguese Baked Fish) Image
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Ingredients

Servings: 4
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Nutrition Facts

  • Calories
    670kcal
    33%
  • Fat
    41g
    2%
  • Saturated Fat
    5g
    0%
  • Carbohydrates
    58g
    2%
  • Fiber
    16g
    0%
  • Sugar
    17g
    0%
  • Protein
    32g
    1%
  • Cholesterol
    45mg
    2%
  • Sodium
    151mg
    7%
Percent Daily Values are based on a 2,000 calorie diet.
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