Ingredients
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400 g Stingray
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4 Pcs Banana Leaf
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Chili Paste
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170 g Red Chili; deseeded
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1 Tbsp. Belacan Powder
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110 g Shallots; peeled
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1/4 Tsp. Salt
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2 Tsp. Fish Sauce
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2 Tsp. Sugar
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1/2 pc Lime; juiced
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2 pcs Lemongrass; thin slices
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1/4 Tsp. Turmeric Powder
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4 Tbsp. Cooking Oil
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Condiment
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3 pcs Red Chili; deseeded
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2 pcs Cili Padi; deseeded
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1 Tsp. Belacan Powder
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2 pcs Shallots; thinly sliced
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To Taste Sugar
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To Taste Salt
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8 Tbsp + 2 Tbsp Water + Tamarind Pulp
Directions
Steps
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1
Done
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Condiment: Sambal Belacan and Sliced ShallotsSoak the tamarind pulp with water for 15 minutes and extract the juice. In a mortar and pestle or food processor, pound/blend the red chilies, bird’s eye chilies, and toasted belacan. Add tamarind juice, sugar, salt, and sliced shallots to the sambal. Stir well and set aside. |
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2
Done
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Chili PastePrepare the sambal by grinding chilies, shallots, belacan and lemongrass in a food processor. Make sure the sambal paste is well blended and smooth. Heat up a wok and stir-fry the sambal paste until the oil separates from the sambal paste. Add the seasonings: salt, sugar, and fish sauce and do a quick stir, dish out and set aside. |
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3
Done
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GrillingLay a few sheets of banana leaves and grease the surface of the banana leaves with some oil. Lay the fish fillet on top of the banana leaves and add about 2 – 3 tablespoons of sambal on top of the fish. Spread the sambal evenly. Place the fish on top of the grill (upper rack with indirect heat) and cover the grill. Wait for 8 minutes or so (depending on the heat) and flip the fish over to the other side. Add 2 – 3 more tablespoons of sambal on the other side of the fish. Cook for another 8 minutes or until the fish is cooked. Transfer the fish and the banana leaves to the lower rack and grill for a couple of minutes with direct heat, or when you smell the sweet aroma of burnt banana leaves. |
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4
Done
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Plating and ServingTransfer out and serve immediately with sambal belacan and sliced shallots condiment. Best eaten with a bowl of rice. |
