- 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 terasi or belacan, [dried shrimp paste]
- 3 tbsp
How To Cook :
- 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
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