Sambal Stingray

This Singaporean and Malaysian classic dish couples grilled stingray and spicy sambal paste—the chili pepper-based sauce that may incorporate various other elements such as lime juice, shrimp paste, ginger, vinegar, or sugar. The thin stingray fillets are usually coated with sambal and are then grilled and served on a banana leaf.

The whole dish is traditionally accompanied by lime wedges, onions, or sliced chili peppers, and there is also a special dipping sauce on the side. Apart from Singapore, the dish is also enjoyed in Malaysia where it is known as ikan pari bakar.