singaporean

Sambal Stingray with Long Beans

Name: Sambal Stingray with Long Beans
Yield: 1 serving
Cuisine: singaporean
Ingredients: 258 g stingray fillet; 47 g sambal chili paste; 23 g cooking oil; 18 g lime juice; 234 g long beans, cut; 12 g soy sauce; 9 g garlic, minced; 35 g water; 2 g salt

This stir-fried dish pairs stingray fillet with sambal chili paste, long beans, cut and cooking oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Low carb Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

59 g Protein

32 g Carbohydrates

32 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

258g stingray fillet 258 kcal
47g sambal chili paste 85 kcal
23g cooking oil 203 kcal
18g lime juice 5 kcal
234g long beans, cut 73 kcal
12g soy sauce 8 kcal
9g garlic, minced 13 kcal
35g water 0 kcal
2g salt 0 kcal

Cooking instructions

Preheat oven to 220 F. Line a tray with foil.
sambal chili pastelime juicesoy saucewater
Mix sambal chili paste, lime juice, and a splash of water into a spreadable sauce.
stingray filletsambal chili pastesalt
Place stingray on the tray. Spread sambal mixture over the top and lightly salt.
Bake 10-12 minutes until the fish flakes easily.
cooking oillong beanssoy sauce
Meanwhile, stir-fry long beans in oil for 3-4 minutes until crisp-tender. Season with soy sauce.
stingray filletsambal chili pastelime juicelong beans
Serve baked sambal stingray with long beans on the side, spooning any tray juices over the fish.