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BBQ Sambal Sting Ray-Fish

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)203.5138
Energy (kCal)1458.3975
Carbohydrates (g)33.2712
Total fats (g)53.8046
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Stir and strain the tamarind water and discard any solids. | 2. Grind Spice Paste ingredients until fine. | 3. Heat oil in skillet, saute the paste until fragrant. | 4. Add salt and tamarind water, cook for another 2 minutes. | 5. Add coconut cream and cook for 1 minute over low heat. | 6. When the mixture is thickened, remove from heat and cool. | 7. Coat sting ray pieces (or other fish) with the paste. | 8. Place each piece on a large banana leaf/foil. | 9. Spread remaining spice mixture over fish. | 10. Roll up leaf/foil, then grill/barbecue the parcels for 8-10 minutes. | 11. The length of time required depends on thickness of fish. | 12. Serve hot with wedges of lemon/lime and cincaluk (optional). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tamarind pulp 1 tablespoon 889.4927 0.0 197.8871 4.9971
    water 3 tablespoons 0.0 0.0 0.0 0.0
    oil 3 tablespoons 336.384 0.0 0.1075 38.2003
    salt 1 teaspoon - - - -
    coconut cream 2 tablespoons 99.0 1.995 1.089 10.404000000000002
    stingray 1 kg divided 889.4927 0.0 197.8871 4.9971
    banana leaf 889.4927 0.0 197.8871 4.9971
    lemon 1 1.2808 0.4116 0.0486 0.0132
    shallot 1 cup 115.2 26.88 4.0 0.16
    garlic 2 cloves 8.94 1.9836 0.3816 0.03
    shrimp paste 1/2 tablespoon 889.4927 0.0 197.8871 4.9971
    chilies 2 tablespoons ground 8.1 2.001 0.0 0.0
    galangal 2 slices 889.4927 0.0 197.8871 4.9971
    water 2 tablespoons 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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