Sambal stingray
Sambal stingray, also known by the Malay name Ikan bakar, is a Singaporean seafood dish. Prepared by barbecuing stingray, it is served with sambal paste atop. Sambal stingray can be easily purchased at food centres in Singapore. Catherine Ling of CNN describes Sambal stingray as one of the "40 Singapore foods we can't live without".[1]
History
Stingray was previously deemed as not popular and was cheap to purchase; given the enhancement of its taste, the value of stingray in markets has since risen. Originating from Singapore[2] and created by Malays in the country,[3] the dish is now also popular among Malaysians.[2] Its Malay name is Ikan bakar.[4]
Ingredients
The sambal paste served with the stingray is made up of spices (sometimes including belachan), Indian walnuts, and shallots.[1] Other ingredients may include garlic and sugar.[5] The paste is then spread on top of stingray fins.[6] White fish is in some instances used as an alternative, usually when stingray cannot be found.[2] Flavor enhancers include white pepper or salt. The dish is commonly accompanied with lime or lemon.[2]
Preparation
Usually wrapped in banana leaves for ten minutes to cook, the fins of the stingray are first chopped to smaller bits.[6] It also can be wrapped in ginger leaves.[7] Sambal stingray is charcoal-grilled.[2]
See also
References
- ^ a b Ling, Catherine (April 14, 2010). "40 Singapore foods we can't live without". CNN.
- ^ a b c d e Wong, David (1995). The Food of Singapore: Authentic Recipes from the Manhattan of the East. Tuttle. p. 80. ISBN 9789625930077.
- ^ Slater, Judith J. Teen Life in Asia. Greenwood. p. 196. ISBN 9780313315329.
- ^ Tiwary, Shiv Shanker. Encyclopaedia Of Southeast Asia And Its Tribes (Set Of 3 Vols.). Anmol. p. 195. ISBN 9788126138371.
- ^ Hutton, Wendy (2007). Singapore Food. Marshall Cavendish. p. 107. ISBN 9789812613219.
- ^ a b Lin, Eddie (2009). Extreme Cuisine. Lonely Planet. p. 119. ISBN 9781741798869.
- ^ Food Arts. Vol. 14. Food Arts. 2001.
