Sambal Stingray

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Blend chiles, shallots, garlic, lemongrass, and belacan into a smooth paste.

Ingredients quick view

2 pounds stingray wing, cut into portions

12 dried red chiles, soaked

6 shallots

4 garlic cloves

1 lemongrass stalk, sliced

1 tablespoon belacan, toasted

1 tablespoon tamarind water

1 tablespoon palm sugar

3 tablespoons oil

Banana leaves, softened

Calamansi halves and sliced shallots, to serve

Cook the sambal before it touches the fish so the paste loses its raw chile and belacan flavor.

Prepare garnishes, sauces, and blanched components before final wok-frying or bowl assembly.

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