Sambal Stingray is a beloved Singaporean dish that features tender stingray grilled to perfection and slathered with a spicy sambal sauce.

This dish has its roots in the hawker centers of Singapore, where it has been a popular choice for locals and tourists alike for decades. The combination of fresh seafood and fiery sambal makes it a standout dish in Singaporean cuisine.

To make Sambal Stingray, start by marinating the stingray with a generous amount of sambal paste. The sambal paste is typically made from a blend of chili peppers, shrimp paste, garlic, and other spices, giving it a rich and complex flavor. Once marinated, the stingray is grilled on banana leaves until it is cooked through and slightly charred, which adds a smoky aroma to the dish.

Customization is key with Sambal Stingray. You can adjust the level of spiciness by adding more or less chili paste, and some people like to include additional ingredients such as lime juice or shallots for extra flavor and texture.

In Singapore, Sambal Stingray is typically served hot off the grill, garnished with fresh lime wedges and thinly sliced shallots. It is often enjoyed as a main course, accompanied by steamed rice or other side dishes to balance the heat of the sambal.

While Sambal Stingray is a delicious and flavorful dish, it is important to be mindful of its sodium content due to the sambal paste. Enjoy this dish in moderation as part of a balanced diet, and consider pairing it with plenty of vegetables to make it a healthier choice.