[Ingredients]
1 stingray wing - about 500g
1tsp salt
2 A4-sized banana leaf
3tbsp oil
[Sambal]
20g dried chilli
20g belacan
80g red chilli
150g shallots
60g garlic
40g lemongrass
25g ginger
40g palm sugar
2tbsp tamarind + 3tbsp hot water
1tsp salt
100ml oil
[Steps]
Sambal: Soak dried chilli in hot water for 30mins.
Dry-fry belacan and chop into small pieces. Set aside.
Slice lemongrass.
In a food processor, add in red chilli, soaked dried chilli, shallots, garlic, lemongrass, ginger, toasted belacan, brown sugar and tamarind (mixed with water). Blend into a smooth paste.
Add oil into a frying pan, add in sambal paste and salt. Stir-fry till oil starts to split. Set aside.
Fish: Wipe dry stingray. Cut slits on both sides and sprinkle salt over fish.
Add oil into a frying pan, add in a banana leaf.
Spread sambal on one side of the fish, and place on banana leaf, sambal side down. Cover and cook for 5-6mins.
Spread sambal on the other side of the fish. Place fish back into the pan with a new banana leaf, fresh sambal side down. Cook covered for another 5-6mins.
Adapted from The Meat Men
Video tutorial click here