Updated: Mar 20
This is another dish from the collaboration. The biggest challenge for this collaboration is to create recipes that are fast, easy and yummilicious with ingredients that you already have in your pantry. Sounds exciting right? You probably will not find any sambal caviar or soy sauce spheres in this set of recipes. Probably. Altho, that would be pretty awesome.
One of the famous street food in Singapore is the banana leaf wrapped sambal BBQ stingray. I am not really a fan tho (I definitely will be crucified for saying so). Maybe perhaps, I was overwhelmed by the super spiciness or I just don't like the stingray texture. Yes, the stingray that killed the beloved Steve Irwin. This world is indeed a sadder place without him.
Anyhow, this recipe does not replicate the famous Singapore street food, but indeed it went in a different direction. The sauce is well combined. There is no need to hunt for banana leaves, all you need is an oven. And I chose white flesh fish over other types of fishes, especially stingray.
As I'd spoken about this before, I do not want money to get in the way of anyone who is trying to get a hold of my recipes. So, I decided to upload the full recipe on CookPad. If you wanted to start a recipe blog and do not know where to start, join the CookPad community. It is available in your app store or website. And not forgetting this recipe uses @chillibellasg’s Sambal.
Light Soy Sauce
Dark Soy Sauce
Shaoxing / Hua Tiao / Chinese Rice Wine
Ginger Finely Grated,
Garlic Finely Grated
Gula Melaka Syrup / Pure Honey
Skinless Halibut / Cod / Any White Flesh Fish
Cast Iron Skillet / Pan
In a bowl, add all the ingredients except the fish.
Mix until well combined.
Transfer the fish into a shallow bowl.
Pour the marinade over the fish.
Coat the fish well with the marinade.
Cover with cling film & marinate in the fridge for 2 to 4 hours.
Preheat oven to 180 degree celsius or 360 fahrenheit.
Transfer fish onto a baking tray lined with parchment paper.
Wack into the oven & bake for about 20 mins or until cooked thru’.
Remove from oven & set aside.
While the fish is baking, transfer the remaining marinade into a skillet over medium heat.
Reduce the marinade by half. This will be the sauce.
You can serve the baked fish with the sauce over some vegetables.
*You can prepare the vegetables while the fish is baking.*
I served mine over some asparagus:
Cook the asparagus in a skillet over medium heat with some olive oil, unsalted butter & garlic.
Flip the asparagus for even browning.
Season with salt.
Or you can prepare some Cai Xin:
Blanch cai xin in simmering water for 30 secs.
Transfer the cai xin into a bowl.
Toss in some sesame oil, oyster sauce & light soy sauce.
Season with salt & pepper.
If you are not residing in Singapore, you can replace the sambal with any chili or hot sauce of your preference. Harissa, Sambal Oelek, or Thai Red Chili Sauce will be awesome as well.