Sambal Stingray In Banana Leaf Food

SAMBAL STINGRAY IN BANANA LEAF

Steps:

• Make the sambal: In separate bowls, soak the chilies and the dried shrimp in water to cover for 10 minutes, then drain. Remove and discard stems and seeds from the chilies.
• In a blender, combine the chilies, shrimp and remaining sambal ingredients, except the oil, with 1/2 cup water. Blend until finely chopped but not smooth. Heat the oil in a frying pan over medium heat and add the sambal. Cook, stirring often, until it is moist, thick and dark red, adding water 1 tablespoon at a time if needed to prevent scorching.
• Cook the fish: Rinse and dry the fish and sprinkle it with salt. Heat a grill to high, or place a heavy skillet (with a lid) over medium-high heat. Spread one side of the fish with a thin layer of sambal. Place a banana leaf on grill (or in skillet), drizzle lightly with vegetable oil and place the fish on top, sambal side up. Cover grill or pan and cook about 8 minutes, until the banana leaf is toasted and the sambal is dry and fragrant. Remove the leaf and fish from the heat. Place a new banana leaf on grill or in pan, drizzle it with oil, flip fish onto it and spread more sambal on top. Cover and cook another 6 to 8 minutes, until cooked through.
• Place another leaf on a platter. Flip the fish onto it, spoon more sambal over the top and garnish with lemon and onion slices and cilantro sprigs. To serve whole skate, slide the fish off the spine with a spoon.

BBQ SAMBAL STING RAY/FISH

Steps:

• Stir and strain the tamarind water and discard any solids.
• Grind Spice Paste ingredients until fine.
• Heat oil in skillet, saute the paste until fragrant.
• Add salt and tamarind water, cook for another 2 minutes.
• Add coconut cream and cook for 1 minute over low heat.
• When the mixture is thickened, remove from heat and cool.
• Coat sting ray pieces (or other fish) with the paste.
• Place each piece on a large banana leaf/foil.
• Spread remaining spice mixture over fish.
• Roll up leaf/foil, then grill/barbecue the parcels for 8-10 minutes.
• The length of time required depends on thickness of fish.
• Serve hot with wedges of lemon/lime and cincaluk (optional).