Sambal Stingray
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Sambal Stingray
Ingredients:
- 500g stingray fillets, cleaned
- 180g Pan Royal Cook Idea Sambal Belacan Paste
- 2 banana leaves (optional, for grilling)
- 1 lime, cut into wedges
- Fresh cilantro for garnish
Instructions:
- Thaw stingray, rinse and pat dry. Coat fillets with sambal belacan paste. Marinate 30 minutes.
- Preheat grill to medium-high. Place stingray on banana leaves or directly on grill.
- Cook 5-7 minutes per side until cooked through and slightly charred.
- Garnish with cilantro and serve with lime wedges.
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