Sambal stingray is Singapore’s iconic hawker dish, and the Liberty Kokomo Grill excels at delivering its signature smoky char while keeping tender stingray moist. The Kokomo’’s ceramic body traps heat evenly at 180–200°C, caramelising sambal sugars without burning, while airflow vents prevent flare-ups from oily marinade.
Perfect for HDB balconies because it produces less smoke than a standard charcoal kettle, it creates authentic satay street flavours safely with minimal smoke.
Grilled sambal stingray combines fresh stingray wings with fiery sambal belacan, charred on Liberty Kokomo Grill for smoky depth. The grill’s heat retention perfectly balances crispy edges and juicy flesh, recreating Lau Pa Sat magic at home.
Ingredients
- 1kg fresh stingray wings (cut into portions)
- 4 tbsp sambal belacan (store-bought or homemade)
- 2 tbsp vegetable oil
- 1 tbsp lime juice
- 1 tsp sugar
- Banana leaves (optional, for serving)
- Sambal topping: 2 tbsp extra sambal, 1 tsp belacan, lime wedges
Equipment
- Liberty Kokomo Grill
- Natural lump or coconut charcoal
- Chimney starter or firelighters
- Long tongs
- Basting brush
- Aluminium foil
Lighting Charcoal and Temperature Control
- Fill a chimney starter with natural lump or coconut charcoal and light it with firelighters or crumpled newspaper.
- Allow the coals to burn until covered with white ash, approximately 10-15 minutes.
- Carefully pour the hot charcoal into the cooking chamber of the Liberty Kokomo Grill.
- Adjust the bottom air vent of the grill to be fully opened to allow maximum airflow for lighting, then partially close it to reach and maintain the desired temperature.
- Use the top vent to fine-tune the temperature. Opening it fully increases heat, while closing it slightly lowers it.
- Preheat the grill with the lid closed for about 10 minutes, then oil the grill grates to prevent sticking.
Directions
- Mix sambal belacan, oil, lime juice, and sugar. Coat stingray wings generously; leave to marinate for 30 minutes.
- In the meantime, preheat Liberty Kokomo Grill to 180–200°C using instructions above.
- Oil grates well. Place the stingray skin-side down; grill 4-5 minutes until edges crisp.
- Flip carefully, baste with marinade, grill 3-4 minutes more until meat is opaque (65°C internal).
- For extra char, move stingray to cooler zone for 2 minutes with lid open.
- Rest on banana leaves for 3 minutes. Top with fresh sambal and lime.
Tips
- Fresh stingray from wet markets gives the best texture; avoid frozen.
- Liberty BBQ Kokomo Grill’s ceramic holds steady heat for even sambal caramelisation.
- Bottom vent 40% open prevents oily flare-ups from sambal oil.
- Serve immediately with ketupat or on a banana leaf for an authentic presentation.
- Double sambal layer at the end maximises hawker-style flavour punch.
- Do check the Liberty Kokomo manual for more information on adjusting the vent openings.