SUPER EASY Oven-Baked Sambal Fish (Stingray) 三岜魔鬼鱼 Ikan Bakar/Panggang

SUPER EASY Oven-Baked Sambal Fish (Stingray) 三岜魔鬼鱼 Ikan Bakar/Panggang

It’s no secret that Singaporeans love spicy food. This Sambal Fish (Stingray) is a popular fish dish that we usually have for dinner at hawker centres of coffeeshop. Now you can enjoy this at the comfort of your own home without making a mess. You can also prepare this in advance for your BBQ parties. We’re very sure that your guests will love this. Remember to squeeze some calamansi juice over the fish for the extra punch.

Watch our step-by-step video here and see the ingredient list below for your easy reference.

We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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on behalf of Spice N’ Pans

Serves 4 pax

Sambal chilli
50g of dried shrimps (soaked in 1 cup of water)
200g of shallots
30g of garlic
20g of ginger
1/4 cup of cooking oil
25g of dried chilli – hydrated & deseeded
150g of fresh red chilli – deseeded
4 stalks of lemongrass (use only white part)
50g of dried toasted belacan
1 cup of dried shrimp soaking liquid
0.5 cup of cooking oil
2 teaspoons of sugar

Other ingredients / stuff needed
440g of stingray
1 piece of banana leaf
1 piece of baking paper
1 piece of aluminium foil
Some calamansi

Bake for 20 mins at 200C or until fish is cooked.

If you like this recipe, you might like these too:

Assam Pedas Fish 酸辣鱼 Spicy Fish Recipe
Stir Fried Fish w/ Salted Veg Recipe 咸菜炒鱼
Otah (Otak Otak) 乌达 A Nyonya Recipe

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