Makansutra Cooking - Sambal Stingray

Originally, the "mo gwai yue" or devil's fish in Chinese, was seen as a discard off fishing boats. It was the Malay fisherfolks who had been quietly enjoying its juicy and fleshy wonders in curry and coconutty masala, till Chinese street hawkers adapted it by grilling over banana leaves smothered with a devilish sambal and a chilli, onion and lime dip. Today, it's gone viral many times over and is considered a top 10 seafood icon in Singapore and Malaysia.

Category:

Howto & Style

Tags:

• Sambal
• Stingray3

[latinrosetje]

love your videos

[Robertcotton]

God bless you! I lived in Singapore and Malaysia for 10 years..I have since left and pine for this dish........with satay and cold, cold. Tiger beer....Sedap!!!!!!!!!!! I can taste it now as you peel back the Stingray flesh with sambal and a bowl of plain, steamed rice.....Can I come to your house for dinner!!!!!!!!!!!!!!!

[GorillaNinja]

Power.

[Joint145]

aah! man i love you! - the last line.. just epic ! :D

[kamenridercyclone]

After trying the BBQ stingray at Taman Jurong Food Centre, where the stingray is served on a hotplate with sizzling sambal, seeing stingray served on banana leaf just doesn't look appealing haha. The stall at Taman Jurong (level 3) is definitely a "Die Die Must try"!

[gail826]

wa lao eh.......my mouth watering big time.....

[mickjethro]

I'm drooling.

[wontondestructxn]

My mouth is watering. I always make sure to eat sambal skate whenever I go back to S'pore.

[wongfonglin]

the dip should incl chinchalok then nice..not fish sauce leh.

[Sue81883]

I've tried this recipe. Truly marvellous enjoyed by the entire family!