SPICY STINGRAY SAMBAL (Sambal Ikan Pari) | Su's Cookbook

Описание: SAMBAL TUMIS PEDAS IKAN PARI
SPICY STINGRAY SAMBAL
By Su’s Cookbook

Ingredients:

750gm stingray fish, lightly marinated with salt & turmeric powder
3-4 Calamansi lime/ 1 lime
3-4 kaffir lime leaves
4 tbsp thick tamarind juice
1 tbsp oyster sauce
3 tbsp brown sugar
1 tbsp sugar
1 tbsp ikan bilis stock powder/1 cube
Julienned kaffir lime leaves
Dry chilli paste (soak dry chilli in hot water/grind to paste)
Salt to taste
Oil for cooking

Grind all these ingredients:

6 cloves of garlic
2 red onion
4 stalks of lemongrass (inner white part)
5 kaffir lime leaves
½ inch belacan, lightly toasted
4-5 tbsp water

Method:

Heat up some oil in a wok/pan over medium low flame. Saute the grinded ingredient and desired amount of chilli paste until fragrant. Also add in the kaffir lime leaves. Cook for 5 mins.
Now add in some water, about 100ml and continue to cook the paste, until there is no more raw smell. Oil will begin to separate now.
Now add in the tamarind, oyster sauce, both sugar, stock powder/cube and salt to taste. Mix thoroughly. Keep it covered and on low flame continue to cook the paste until it starts to thicken.
Once it has come to a thick consistency, add in the fish. Mix well. Check for seasoning. Add what is necessary, like sugar, salt, tamarind according to your liking. Allow the fish to cook, 10 minutes. Keep the flame between medium low to medium.
Once the fish is cooked, squeeze some lime juice, add in the julienned kaffir lime leaves. Bring the flame to high for 1 minute before turning it off.