Grilled stingray rECIPE.

Stingray - 300 to 400gm

Marinade

-Chilli powder 3 tsp

-Lime juice 2 tbsp

-Tumeric powder 2 tsp

-Ginger garlic paste 2 tsp

- salt

Sambal - to temper & grind

-Coarse black pepper powder 2 tsp

-Candlenut powder 2 tsp

-Belacan (shrimp paste) 1/4 tsp

-Shallots 3/4 cup or Onions 2 medium-sized

-Garlic 3 cloves

-Brown sugar 1 tsp

-Dried chillies 5 to 8

-Coriander leaves 5 to 8 sprigs

-Coarsely ground coriander + Coarsely ground cumin + Coarsely ground fennel 3 tsp

-Grated coconut 2 tsp

-salt

*When grinding, add 2 tbsp of tamarind paste or 4 tbsp of tamarind water.

Instructions

1. Wash the fish with some tumeric powder & salt.

2. Place the fish on a kitchen towel and pat it dry.

3. Marinate the fish with the ingredients (shown in pic 1).

Leave aside for 10 to 15 mins.

4. Heat up a grill pan. (Pic 2)

Add 5 to 6 tbsp of oil. (Amount of oil depends on the size of fish as well). When oil is hot, place the fish on the pan, fry for 2 to 3 mins on each side. If you want the skin to be cooked, do the same but for a minute. (Cooking time depends on the thickness of the fish)

4. Remove fish from pan & put aside. (Pic 3)

5. Add oil in a clean pan. Temper the ingredients (shown in pic 4) in low heat for 7 to 10 mins.

6. Remove from pan. Put them in a blender(Pic 5). Add tamarind water & blend to a smooth consistency (pic 6)

(open the lid slightly during the process for the heat to escape)

7. Add 4 to 5 tbsp of oil on the pan. Heat up a banana leaf on it.

Spread half of the sambal paste (read tips) on the leaf. Place the fish on it. Cover the pan. Cook for 3 to 5 minutes. Banana leaf will crackle and shrink. Remove the lid. Spread the remaining sambal mixture on the other side. Turn over the fish slowly. Cover the lid. Cook for another 3 to 5 minutes. (Cooking time depends on the thickness of the fish.)

8. Remove fish along with the banana leaf. Plate and serve with onions and cut limes.

Tips:

-Reserve rice water when rinsing it. This can be used to wash fish and prawns.

-Reserve some of the sambal paste to use as a dip.

- When measuring ingredients, always “level” them, do not take ingredients in heaps.

-Using shallots will yield a better taste

Viola, Bon Appétit!