Saturday, August 28, 2010

Ikan Pari/Stingray Sambal/gravy

Confession time before anything else. Lemme confess that I am the number one sambal spicy queen (Dory Fish Sambal & Kangkung Belacan). I am. No two ways about it. What do you expect from typical Malaysians? We love our sambal till every bit in every other dish. Sambal basically is chilli base. Whether the raw sambal, cooked sambal, sambal as in our dishes or chilies for the matter (Assam Fish Curry, Kampung Fried Rice, Fried Kembung Assam Sauce & Chilli Soy Fish). This Ikan Pari/Stingray Sambal speaks for itself. Full of our Malaysian tastes. Made with lengkuas, serai, fresh turmeric and chillies sambal, oh-gosh, are you salivating already?  Hang in there, I am not done yet. Sambal tipped over stingray/pari and grilled over banana leaves. What are you waiting for? Dive in please.

To be blend/ground (sambal paste)
1/2 inch ginger
5 garlic
1 medium size onion
1/2 inch fresh turmeric/kunyit
1/2 inch galangal/lengkuas
1 lemongrass/serai
1 tomato
5 dried red chillies
1 tbsp lime/lemon juice
Salt to taste

Other ingredients:
2  medium size ikan pari
Banana leaf (as needed)
Just that bit of oil

In a non-stick pan, place banana leaves, drizzle oil, add sambal paste and place the fish over.  

Place another piece of banana leaf atop , gently press over fish and cover with lid.
Cook over low heat for about 15-20 minutes
Then turn to cook the other side.
(Note; in between check if fish is thoroughly cooked)

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