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[ BBQ Stingray / Skate Wings ]
INGREDIENTS :
- 1½-2 lb whole Stingray, cleaned
-
1½ tsp palm sugar 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
[Items in red are to be ground/blended]
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To Prepare :
- 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
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Fold the banana leaf into a packet, secure with toothpicks
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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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