Sambal Stingray with Spicy Chili Paste
A signature Singapore hawker dish featuring tender grilled stingray smothered in fragrant sambal chili paste. This spicy, smoky seafood favorite is perfect for sharing and brings authentic street food flavors to your home kitchen.
By Janelle
Updated: March 18, 2026
Why I Love This Recipe
Sambal stingray is one of Singapore's most beloved hawker dishes, transforming humble stingray into a show-stopping centerpiece. This iconic dish emerged from the fusion of Malay and Chinese cooking traditions, where fresh stingray is grilled over high heat and generously coated with a complex sambal paste made from chilies, shallots, and aromatic spices. What sets authentic sambal stingray apart is the perfect balance of heat, sweetness, and umami flavors that penetrate the tender fish meat. The sambal paste caramelizes beautifully during grilling, creating those coveted charred edges while keeping the fish moist and flaky inside. Traditionally served on banana leaves with a squeeze of lime, this dish embodies the bold, unapologetic flavors that define Singapore's hawker culture.
- •Bold Flavor Profile – The complex sambal paste delivers layers of spicy, sweet, and savory notes that create an unforgettable taste experience
- •Interactive Dining – Best enjoyed with hands, sharing from banana leaves creates a communal dining experience perfect for gatherings
- •Tender Texture – Stingray has a unique, silky texture that's more tender than most fish, absorbing the sambal flavors beautifully
- •Authentic Street Food – Brings the genuine taste of Singapore's hawker centers to your home kitchen with traditional cooking methods
- •Impressive Presentation – The whole grilled stingray makes a dramatic centerpiece that's sure to wow your dinner guests
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 1 piece stingray wing (about 800g, cleaned and scored)
- 2 pieces banana leaves (large, cleaned)
- 2 pieces lime (cut into wedges)
- 15 pieces dried chilies (deseeded and soaked)
- 8 pieces fresh red chilies (deseeded)
- 6 pieces shallots (peeled)
- 4 cloves garlic (peeled)
- 1 tablespoon belacan (toasted)
- 2 tablespoons tamarind paste
- 3 tablespoons palm sugar (grated)
- 4 tablespoons vegetable oil
- 1 teaspoon salt
Step-by-Step Instructions
- 1
Soak the dried chilies in warm water for 15 minutes until softened. Drain well and remove any remaining seeds. Clean the stingray wing thoroughly under cold water, pat dry, and make diagonal scores about 1cm deep across the flesh to help the sambal penetrate.
~15 min
Tip: Score against the grain of the fish for easier eating - 2
Toast the belacan in a dry pan over medium heat for 2-3 minutes until fragrant. Remove from heat and set aside to cool. Clean the banana leaves with a damp cloth and briefly blanch in boiling water for 30 seconds to make them pliable.
~5 min
Tip: Properly toasted belacan should smell nutty, not burnt - 3
In a food processor or blender, combine the soaked dried chilies, fresh red chilies, shallots, garlic, and toasted belacan. Pulse until you get a coarse paste, adding a tablespoon of water if needed. The texture should be chunky, not smooth.
~5 min
Tip: Don't over-blend; some texture in the sambal adds character - 4
Heat oil in a wok or large pan over medium-low heat. Add the chili paste and cook slowly, stirring constantly, for 15-20 minutes until the paste darkens and becomes fragrant. The oil should separate from the paste when it's ready.
~20 min
Tip: Keep stirring to prevent burning; the paste should caramelize, not char - 5
Add palm sugar, tamarind paste, and salt to the cooked chili paste. Continue cooking for 3-4 minutes until the sugar dissolves and the sambal reaches a thick, jammy consistency. Taste and adjust seasoning as needed.
~5 min
Tip: The sambal should be spicy, sweet, and slightly tangy - 6
Preheat your grill or barbecue to high heat. If using a gas grill, set one side to high and the other to medium. Clean and oil the grill grates well to prevent the fish from sticking.
~10 min
Tip: A two-zone setup allows for searing and gentle cooking - 7
Place the banana leaves on the grill first to warm them up. Lay the stingray on the banana leaves and spread a generous layer of sambal paste over the flesh side, working it into the scores.
~3 min
Tip: Reserve some sambal for serving alongside the fish - 8
Grill the stingray flesh-side up for 8-10 minutes over high heat. The edges should char slightly and the sambal should caramelize. Carefully flip the fish using the banana leaves as support.
~10 min
Tip: Use two spatulas to flip carefully; the fish is delicate when cooked - 9
Cook the skin side for another 6-8 minutes until the fish flakes easily with a fork and the internal temperature reaches 63°C. The skin should be crispy and pull away from the flesh easily.
~8 min
Tip: Check doneness by gently pressing the thickest part; it should flake - 10
Remove from the grill and let rest for 2-3 minutes. Serve immediately on the banana leaves with lime wedges and any remaining sambal on the side. Provide small spoons or forks for easier eating.
~3 min
Tip: Squeeze lime over the fish just before eating for best flavor
How Do I Know It's Ready?
The stingray is perfectly cooked when the flesh flakes easily with a fork and appears opaque white throughout. The internal temperature should reach 63°C, and the skin should be crispy and easily separable from the flesh. The sambal should be caramelized and slightly charred at the edges but not burnt.
Frequently Asked Questions
Fresh stingray is available at most wet markets and some supermarkets like Cold Storage or FairPrice Finest. Look for wings that are firm, have clear eyes, and smell fresh like the ocean. You can ask the fishmonger to clean and score it for you if you're not comfortable doing it yourself.
Final Thoughts
I hope you enjoy making this Sambal Stingray with Spicy Chili Paste as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!