BBQ Seafood Sambal

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

Ingredients:

• 1 ½-2 lb whole Stingray, cleaned
• 1 ½ 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
• 1 ½ tsp belacan
• 3-4 tbsp chili paste

Method:

1. Rub stingray with lemon juice and salt, set aside for 10 mins.
2. In a small bowl, using your fingers, mix tamarind paste with warm water, strain, discard seeds, set aside.
3. Using a blender, grind shallots, garlic, ginger, lemongrass, dried chilies, belacan and chili paste
4. Heat wok on high, add oil, stir-fry ground paste till quite toasted, 3-5 mins.
5. Add tamarind, sugar, salt to taste, reduce heat to med, simmer till sauce is thicken slightly
6. Remove from heat, allow sauce to cool.
7. Soften banana leaf in hot water, dry well with a tea towel, lightly coat with vegetable oil.
8. 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.
9. Fold the banana leaf into a packet, secure with toothpicks.
10. 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.
11. Garnish with sliced onions, coriander leaves and lime wedges.
12. Serve hot with steamed rice or a fresh salad.