• Baking Tray
• Spoon for mixing.
Ingredients & Vegetables
• 150 g shallots
• 75 g garlic
• 15 g ginger
• 40 g lemongrass, tender, non-bitter part only
• 50 g red chillies
• 15 g dried chillies.
• 15 g belacan (fermented shrimp paste)
• 20 g tamarind paste
• ½ cup vegetable oil
• 30 g palm sugar, roughly chopped
• ¼ tsp salt.
• 1 piece stingray wing, 400-500 g
• 1/3 tsp salt
• 1 piece frozen banana leaf
• calamansi limes, halved
• red onion, thinly sliced
• tomato or pineapple wedges
• cucumber slices.
Wash, trim, peel and roughly chop shallots, garlic, ginger, lemongrass and red chillies as appropriate. Grind or pound with dried chillies and belachan till smooth.
1. Stir-fry sambal paste with vegetable oil over medium heat till fragrant and colour darkens, about 15 minutes.
2. Add palm sugar. Stir-fry till dissolved.
3. Add tamarind water and salt. Stir-fry till oil separates.
4. Taste and adjust seasoning if necessary. Remove from heat. Leave till cool.
5. You should have about 1 cup. Use about 1/2 cup for 400-500 g stingray. Remaining 1/2 cup may be stored for a few weeks refrigerated.
6. Preheat grill to 230°C (450°F). Line baking tray with aluminium foil.
7. Lightly brush with vegetable oil.
8. Place stingray on baking tray, white side up. Season lightly with salt, including slits.
9. Grill till 70-80% cooked, about 5 minutes depending on thickness of fish.
10. Spread with sambal, thinly. Grill till top of stingray feels firm when pressed chopsticks, about 5 minutes.
11. Lift stingray from baking tray with a spatula. Place banana leaf in tray.
12. Flip stingray onto banana leaf. Season lightly with salt. Grill till 70-80% cooked, about 7 minutes depending on thickness.
13. Spread with sambal, thickly. Grill till fully cooked and sambal is sizzling and slightly charred, 5 minutes or so.
14. Slide foil, leaf and fish onto serving plate.
15. Pull foil from underneath banana leaf and discard.
16. Garnish and serve immediately.