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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 Time

15m

Cook Time

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

Sambal Stingray Recipe

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Recipe Options

Ingredients

Servings: 4

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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

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

Sambal Stingray (Malaysian-Portuguese Baked Fish)

Ingredients

Steps

Nutrition Facts

Sambal Stingray (Malaysian-Portuguese Baked Fish)

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts