Are you ready to tantalize your taste buds with a mouthwatering Malaysian dish? Look no further than the delectable "Ikan Pari Masak Sambal." This popular recipe combines the tender and flavorful stingray fish with a spicy sambal sauce that will leave you craving for more. Whether you're a seafood enthusiast or a spice lover, this dish is guaranteed to satisfy your cravings. Let's dive into the details and learn how to prepare this unique and comprehensive recipe!
First, let's gather all the essential ingredients for Ikan Pari Masak Sambal. You will need fresh stingray fish, shallots, garlic, ginger, lemongrass, dried chili, tamarind pulp, belacan (shrimp paste), sugar, salt, and cooking oil. These ingredients come together to create a harmonious blend of flavors that will elevate your taste buds to new heights.
Ingredients:
- 500g stingray fish
- 5 shallots
- 3 cloves of garlic
- 1-inch ginger
- 1 stalk of lemongrass
- 5 dried chilies (soaked in hot water)
- 1 tablespoon tamarind pulp (mixed with 3 tablespoons of water)
- 1 teaspoon belacan (shrimp paste)
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 tablespoons cooking oil
Instructions:
- Clean the stingray fish thoroughly and cut it into serving-sized pieces.
- Blend shallots, garlic, ginger, lemongrass, and dried chilies into a paste.
- Heat the cooking oil in a pan and sauté the paste until fragrant.
- Add the belacan and continue to stir-fry until the mixture is well combined.
- Next, add the tamarind juice, sugar, and salt. Stir well.
- Place the stingray fish into the pan and coat it evenly with the sambal sauce.
- Cover the pan and let it simmer for about 10 minutes or until the fish is cooked through.
- Once the fish is cooked, remove it from the pan and serve hot with steamed rice or as a side dish.
Nutrition:
Here's a quick breakdown of the nutritional value of Ikan Pari Masak Sambal:
Calories: 200 | Protein: 20g | Fat: 10g | Carbohydrates: 5g | Fiber: 2g
When it comes to preparing Ikan Pari Masak Sambal, there are a few key steps to follow to ensure that the dish is as delicious as possible. In this section, we will explore each step in more detail to provide you with a comprehensive understanding of the cooking process.
Cleaning and Preparing the Stingray Fish
Start by selecting fresh and high-quality stingray fish from your local seafood market. Look for fish that is firm, with clear eyes and a fresh smell. Once you have your fish, begin the cleaning process by rinsing it thoroughly under cold running water. Remove any excess scales by scraping them off with a knife, working from the tail towards the head. Be sure to remove the skin as well, as it can have a strong and fishy taste. Cut the fish into serving-sized pieces, ensuring that they are of equal thickness to ensure even cooking.
Preparing the Sambal Paste
The sambal paste is the heart and soul of this dish, providing the spicy and flavorful kick that makes Ikan Pari Masak Sambal so irresistible. To prepare the paste, start by peeling and roughly chopping the shallots, garlic, ginger, and lemongrass. Soak the dried chilies in hot water for about 10 minutes to soften them. Once the chilies are softened, remove the seeds if you prefer a milder spice level. Drain the water from the chilies and add them to a blender or food processor along with the shallots, garlic, ginger, and lemongrass. Blend until you achieve a smooth and aromatic paste. This paste will form the base of the sambal sauce, infusing the fish with its bold flavors.
Sautéing the Sambal Paste
Heat the cooking oil in a large pan over medium heat. Once the oil is hot, add the sambal paste and sauté it until it becomes fragrant and the raw aroma of the ingredients dissipates. This process helps to release the flavors of the spices and aromatics, intensifying their taste and aroma. Stir the paste continuously to prevent it from burning and sticking to the pan.
Adding the Belacan
Belacan, also known as shrimp paste, is a key ingredient in Malaysian cuisine and brings a unique umami flavor to the sambal sauce. Add the belacan to the sautéed sambal paste and continue to stir-fry until the paste and belacan are well combined. The belacan will melt and infuse the sauce with its distinctive taste, enhancing the overall flavor profile of the dish.
Incorporating the Tamarind Juice, Sugar, and Salt
To balance the spiciness of the sambal paste and add a touch of tanginess, it's important to incorporate tamarind juice into the sauce. Mix the tamarind pulp with water to create a tamarind juice. Add the tamarind juice, sugar, and salt to the pan and stir well to combine. The sugar helps to balance the heat of the spices, while the salt enhances the overall flavor of the dish. Adjust the amount of sugar and salt according to your personal taste preferences.
Coating the Stingray Fish with the Sambal Sauce
Now it's time to introduce the star of the dish – the stingray fish – to the flavorful sambal sauce. Carefully place the fish pieces into the pan, ensuring that they are evenly coated with the sambal sauce. Use a spatula or spoon to gently mix the fish with the sauce, making sure each piece is well coated. The sambal sauce will infuse the fish with its robust flavors, creating a perfect marriage of taste and texture.
Simmering the Fish to Perfection
Cover the pan with a lid and allow the fish to simmer in the sambal sauce for approximately 10 minutes, or until the fish is cooked through. The simmering process allows the flavors to meld together and permeate the fish, resulting in a tender and succulent dish. Keep an eye on the fish while it simmers to prevent overcooking, as stingray fish can become tough if cooked for too long.
Serving and Pairing Suggestions
Once the fish is cooked to perfection, remove it from the pan and transfer it to a serving dish. Ikan Pari Masak Sambal is traditionally served hot as a main dish alongside steamed rice. The spicy and flavorful sambal sauce pairs beautifully with the simplicity of steamed rice, creating a well-balanced meal. You can also serve this dish as a side dish to complement other Malaysian dishes, such as Nasi Lemak or Roti Canai.
Nutrition:
Now, let's take a closer look at the nutritional value of Ikan Pari Masak Sambal. This dish is not only delicious but also provides essential nutrients to support a healthy diet.
Calories and Macronutrients
A serving of Ikan Pari Masak Sambal, weighing approximately 200 grams, contains around 200 calories. This calorie count may vary depending on the size and thickness of the fish pieces. The dish is a good source of protein, providing about 20 grams per serving. Protein is essential for building and repairing tissues in the body. It also helps to promote satiety, keeping you feeling full and satisfied. The fat content of the dish is approximately 10 grams, with most of it coming from the cooking oil and the natural fat present in the stingray fish. Carbohydrates make up around 5 grams of the dish, providing a small amount of energy. The fiber content is approximately 2 grams, contributing to digestive health.
Essential Vitamins and Minerals
Ikan Pari Masak Sambal contains a variety of essential vitamins and minerals that contribute to overall health and well-being. The dish is a good source of vitamin C, which is derived from the tamarind pulp and the various spices used in the sambal sauce. Vitamin C is known for its antioxidant properties and its role in supporting the immune system. The dish also provides small amounts of vitamins A and E, which are fat-soluble vitamins that act as antioxidants in the body. In terms of minerals, Ikan Pari Masak Sambal is a good source of potassium, phosphorus, and calcium, which are important for maintaining healthy bones, muscles, and proper nerve function.