Since seafood is so healthy for us, and a favorite of many, it’s only natural that we would want to BBQ it. It’s a great choice for entertaining, since it’s so quick to cook. Popular dishes include stingray (cooked in a banana leaf), prawns and shellfish (stir-fried) in chilli sauce.
Recipe for BBQ Seafood Sambal Paste
- 1½-2 lb whole Stingray, cleaned
- 1½ tsp sugar
- salt to taste
- juice of 1 lemon
- 2 tbsp vegetable oil
- 1 tbsp tamarind paste
- 1 cup warm water
- a large piece of banana leaf
- 2-4 toothpicks, soaked in water
- 3-4 fresh limau kasturi, cut into halves
- 1 onion, sliced, for garnish (optional)
- A few sprigs fresh coriander leaves, for garnish (optional)
Blend these items:
- 8 shallots
- 4 cloves garlic
- peeled 1 inch fresh ginger
- 2 stalks lemongrass
- 4-6 dried chilies, softened in hot water
- 1½ tsp belacan
- 3-4 tbsp chili paste
- Rub stingray with lemon juice and salt, set aside for 10 mins.
- In a small bowl, using your fingers, mix tamarind paste with warm water, strain, discard seeds, set aside.
- Using a blender, grind shallots, garlic, ginger, lemongrass, dried chilies, belacan and chili paste
- Heat wok on high, add oil, stir-fry ground paste till quite toasted, 3-5 mins.
- Add tamarind, sugar, salt to taste, reduce heat to med, simmer till sauce is thicken slightly
- Remove from heat, allow sauce to cool.
- Soften banana leaf in hot water, dry well with a tea towel, lightly coat with vegetable oil.
- Spoon and spread half the sauce on the banana leaf, lay the stingray fillets on top, spoon the rest of the sauce on the fish.
- Fold the banana leaf into a packet, secure with toothpicks.
- Grill on a hot charcoal bbq grill or indoor grill or stovetop grill pan, 10-15 mins, depending on the thickness of the fish, turn over once.
- Garnish with sliced onions, coriander leaves and lime wedges.
- Serve hot with steamed rice or a fresh salad.