This recipe is adapted from here
1 lb stingray (mine is bought in chopped pieces)
1-1/2 tsp palm sugar or dark brown sugar
salt to taste
juice of 1 lemon
2 tbsp vegetable oil
1 tbsp tamarind paste
1 cup warm water
large piece of banana leave or aluminium foil - cut into pieces for individual wrapping
toothpicks - soaked in water (depend on how packages you have)
3-4 fresh kalamansi limes - cut into wedges
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 stalk lemongrass - tender ends only
4 - 6 dried chillies - softened in hot water
1 1/2 tsp belachan (dried shrimp paste)
3 tbsp chili paste
- Rub stingray pieces with lemon juice and salt, set aside for 10 minutes.
- In a small bowl, using your fingers, mix tamarind paste with warm water, strain, discard seeds and set aside
- Using a mortar and pestle or blender, grind shallots, garlic, ginger, lemongrasss, dried chillies, belachan and chili paste.
- Heat wok on high, add oil, stir fry ground paste till quite toasted, 3 - 5 minutes.
- Add tamarind, sugar, salt to taste. Reduce heat to medium, simmer till sauce is thickened slightly.
- Remove from heat, allow sauce to cool.
- Soften banana leaves in hot water. Pat dry and lightly coat with vegetable oil.
- Spoon and spread 1 tbsp sauce on a banana leaf. Place the stingray fillet on top. Spoon another 2 tbsp sauce on the fish.
- Fold the banana leaf into a packet and secure with toothpicks.. Repeat with the rest.
- Grill on high for 15 to 20 minutes, flipping once during the process.
- Once stingray is cooked, garnish with sliced onions, cucumbers and lime wedges.
- Serve hot with steamed rice or a fresh salad.