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
Step-by-step instructions
Step 1 · Prepare the sambal by blending shallots
Prepare the sambal by blending shallots, red chilies, dried chilies, and garlic into a smooth paste.
Step 2 · Toast belacan in a dry pan until fragrant
Toast belacan in a dry pan until fragrant, then add to the blended paste.
Step 3 · Heat oil in a pan and sauté the blended sambal paste until oil sepa...
Heat oil in a pan and sauté the blended sambal paste until oil separates and the sambal turns deep red.
Step 4 · Add tamarind juice
Add tamarind juice, salt, and sugar (if using) to the sambal. Simmer for another 2 minutes.
Step 5 · Rinse and pat dry stingray fillet
Rinse and pat dry stingray fillet. Place banana leaf on a grill or baking tray, lay stingray fillet on top, and spread sambal evenly over the fish.
Step 6 · Grill the stingray (with sambal) over medium heat for 10 minutes
Grill the stingray (with sambal) over medium heat for 10 minutes, or bake at 220°C for 12 minutes until fish is cooked through and sambal is caramelised.
Step 7 · Serve hot with calamansi limes on the side
Serve hot with calamansi limes on the side, squeezing juice over the stingray just before eating.
Why this recipe 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.
A note on tradition
Sambal Stingray is a star at Singaporean hawker centres and kopitiams, especially in coastal regions and areas like East Coast Park. It’s commonly enjoyed during dinner with friends and family, reflecting Singapore’s rich hawker culture and communal dining traditions. The dish’s sambal sauce is influenced by Malay and Peranakan cuisines, making it a symbol of Singapore’s fusion food scene.