Sambal Stingray
Hawker • Singapore
About Sambal Stingray
BBQ stingray on banana leaf with spicy sambal — East Coast classic
How to Make Sambal Stingray (Traditional & Healthy Version)
Sambal Stingray, locally known as 'Ikan Bakar,' is a beloved Singaporean hawker classic that perfectly showcases the city’s multicultural culinary influences. This dish features tender stingray fillets grilled over banana leaves and generously slathered with a fiery sambal sauce—a spicy condiment made from fresh chilies, aromatics, and a touch of tangy lime. Popular in bustling kopitiams and night markets, Sambal Stingray is a staple dinner for locals seeking bold flavors and communal dining experiences. The dish’s popularity is rooted in Singapore’s history as a melting pot of Malay, Chinese, and Indian food traditions, which is evident in its fusion of spices and grilling techniques. What makes Sambal Stingray a must-try is its irresistible balance of smoky, spicy, and savory notes, all enhanced by the freshness of banana leaves and the zing of calamansi lime. While traditionally rich, this recipe offers a healthier twist by using less oil and a leaner portion of stingray, without compromising the authentic taste. If you’re looking for a Singaporean dinner that’s packed with flavor and culture, Sambal Stingray is a top choice!
Ingredients(for 1 medium stingray fillet with sambal, suitable for local kopitiam-style dinner)
- 350g Stingray fillet (locally known as 'ikan pari')
- 1 large piece Banana leaf (for grilling)
- 6 Shallots (peeled)
- 4 Red chilies (fresh, adjust to taste)
- 5 Dried chilies (seeded and soaked)
- 3 Garlic cloves
- 1 tsp Belacan (fermented shrimp paste) (toast before use)
- 2 tbsp Tamarind juice
- 1 tbsp Cooking oil (use canola or olive oil for healthier version)
- 2 Calamansi limes (halved, for serving)
- 1/2 tsp Salt (to taste)
- 1 tsp Sugar (optional, to balance sambal) - optional
Instructions
- 1
Prepare the sambal by blending shallots, red chilies, dried chilies, and garlic into a smooth paste.
5 minutes
Soak dried chilies in warm water for easier blending.
- 2
Toast belacan in a dry pan until fragrant, then add to the blended paste.
2 minutes
Toast belacan on low heat to avoid burning and enhance aroma.
- 3
Heat oil in a pan and sauté the blended sambal paste until oil separates and the sambal turns deep red.
5 minutes
Use minimal oil for a healthier version; stir frequently to prevent sticking.
- 4
Add tamarind juice, salt, and sugar (if using) to the sambal. Simmer for another 2 minutes.
2 minutes
Adjust tamarind juice for desired sourness.
Why This Dish is Healthy
This healthy Sambal Stingray recipe uses minimal oil, lean fish, and a sambal that’s bursting with fresh ingredients and natural flavors. Grilling instead of deep frying reduces unnecessary fats, and banana leaf grilling infuses aroma without extra calories. Perfect for those tracking calories or seeking wholesome Singaporean hawker fare with a nutritious edge.
Stingray is a lean source of protein and low in saturated fat, making it suitable for a balanced diet. The sambal is made from natural ingredients like chilies, shallots, and garlic, which are rich in antioxidants and vitamins such as vitamin C and A. Using banana leaf instead of foil or additional oil keeps the dish low in calories. Adding calamansi provides a boost of vitamin C and a refreshing finish. This dish fits well into calorie- and macro-conscious eating plans, supporting heart health and muscle maintenance.
Pro Tips
- 💡Marinate stingray with a little salt and lime juice for 10 minutes before applying sambal for extra flavor.
- 💡If banana leaves are unavailable, use parchment paper for grilling.
- 💡Make sambal in advance and store in the fridge for quick weekday dinners.
Storage & Serving
Store leftover Sambal Stingray in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven to preserve moisture and flavor. Do not freeze as texture may change.
Best served: Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
| Protein | 22.0 g |
| Carbohydrates | 6.0 g |
| Total Fat | 12.0 g |
| Fiber | 1.0 g |
