Sambal Stingray

Ingredients:

• 500g stingray fillets, cleaned
• 1 tablespoon vegetable oil
• 180g Pan Royal Cook Idea Sambal Belacan Paste
• 2 banana leaves (optional, for grilling)
• 1 lime, cut into wedges
• Fresh cilantro for garnish

Instructions:

1. Prepare the Stingray:

   • Thaw the stingray fillets if frozen. Rinse under cold water and pat dry.

2. Marinate the Stingray:

   • Coat the stingray fillets with the sambal belacan paste. Let it marinate for at least 30 minutes.

3. Prepare the Grill:

   • Preheat the grill to medium-high heat. If using banana leaves, place them on the grill to heat up.

4. Grill the Stingray:

   • Place the marinated stingray fillets on the banana leaves or directly on the grill. Cook for 5-7 minutes on each side until the fish is cooked through and slightly charred.

5. Serve:

   • Transfer the grilled stingray to a serving plate. Garnish with fresh cilantro and lime wedges. Serve hot.

Nutritional Information (per serving):

• Calories: Approximately 250
• Protein: 30g
• Fat: 12g
• Carbohydrates: 8g
• Fiber: 2g
• Sugar: 4g

For more details and to purchase the ingredients, visit Pan Ocean Singapore and Pan Royal Cook Idea Sambal Belacan Paste. Enjoy your flavorful sambal stingray!