Ingredients
1½-2 lb whole Stingray, cleaned
1½ tsp palmsugar or dark brown sugar salt
juice of 1 lemon
2 tbsp vegetable oil
1 tbsp tamarind paste
1 cup warm water
a large piece of banana leaf [Substitute: aluminum foil]
2-4 toothpicks, soaked in water
3-4 fresh limau kasturi [kalamansi limes], cut into halves [Substitute: kaffir or key limes cut into wedges] [optional]
1 onion, sliced, for garnish [optional]
A few sprigs fresh coriander leaves [cilantro], for garnish [optional]
8 shallots, peeled
4 garlic, peeled
1 inch fresh ginger, peeled
2 stalks lemongrass, tender ends only
4-6 dried chilies, softened in hot water
1½ tsp belacan, also spelt belachan or blacan [dried shrimp paste]
3 tbsp or to taste, chili paste
Directions:
Rub stingray with lemon juice and salt, set aside for 10 mins In a small bowl, using your fingers, mix tamarind paste with warm water, strain, discard seeds, set aside Using a mortar & pestle or blender, grind shallots, garlic, ginger, lemongrass, dried chilies, belacan and chili paste Heat wok on high, add oil, stir-fry ground paste till quite toasted, 3-5 mins Add tamarind, sugar, salt to taste, reduce heat to med, simmer till sauce is thicken slightly Remove from heat, allow sauce to cool Soften banana leaf in hot water, dry well with a tea towel, lightly coat with vegetable oil Spoon and spread half the sauce on the banana leaf, lay the stingray fillets on top, spoon the rest of the sauce on the fish Fold the banana leaf into a packet, secure with toothpicks Grill on a hot charcoal bbq grill or indoor grill or stovetop grill pan, 10-15 mins, depending on the thickness of the fish, turn over once Garnish with sliced onions, coriander leaves and lime wedges Serve hot with steamed rice or a fresh salad..
