Sambal Hotplate Stingray 铁板三八魔鬼鱼
Prep time
Cook time
Total time
Recipe type: Chinese
Cuisine: Main
Serves: 2
  • 1 pc stingray, 450g (ordered from PurelyFresh)
  • 3 pcs of banana leaves
  • 80ml cooking oil + 3 tbsp oil
  • some salt
  • some sugar
  • 1 shallot, sliced (for serving)
  • 1 lime (for serving)

For the Sambal Chilli Paste:
  • 160g shallots
  • 5 pcs whole garlics
  • 30 pcs dried chillies (soaked in water till soft before use)
  • 5 pcs red chillies
  • 1 stick lemongrass
  • 15g old ginger, sliced
  • 4 pcs candlenuts
  • 10g belachan (toasted in oven or dried fried over a wok till fragrant, before use)
  • 2 tbsp tamarind paste (mixed with 50ml of water and drained away the seeds)
  • 2 tbsp light brown sugar
  • 2 tbsp oil
  1. Mix all the ingredients for the chilli paste in a food processor.
  2. Blend well till a fine smooth paste is formed.
  3. Heat up 80ml of cooking oil in a wok and add the chilli paste from the previous step.
  4. Keep stirring so that the chilli does not burn or stick to the wok. When the oil starts to sizzle and split, off the flame and set aside.
  5. Make a few slits on both sides of the stingray and rub some salt and sugar sparingly over it to firm up the flesh.
  6. Heat up a deep frying pan with 3 tbsp of cooking oil. Place the stingray on one piece of banana leaf and add the sambal chilli paste sparingly over one side of the stingray. Lower the entire leaf with stingray into the frying pan.
  7. Cover and cook over medium heat for approximately 10 minutes (depending on the thickness of your fish, mine was relatively thick, hence I cooked it slightly longer).
  8. Remove from flame.
  9. Change a new piece of banana leaf and flip the fish over at the same time. Apply the sambal chilli on the other side of the stingray. Cover the pan and continue cooking for another 8-10 minutes. Off the flame but do not remove the cover yet.
  10. Heat up a hotplate with 1 tbsp of cooking oil. Add one piece of banana leaf into it and off the flame when the banana leaf starts to curl up slightly (approximately 10 secs after the hotplate is heated.) Remove from flame.
  11. Remove the cover of the pan and add the sambal stingray onto the hotplate. Serve with sliced shallots and lime.
Recipe by Eat What Tonight at