Bbq Sambal Sting Ray/fish

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon tamarind pulp, soaked in
• 3 tablespoons water
• 3 tablespoons oil
• 1 teaspoon salt
• 2 tablespoons coconut cream
• 1 kg stingray, divided into 4 portions
• fresh banana leaves or aluminium aluminum foil
• 1 lemon (or a few limes)
• 1 cup shallot
• 2 cloves garlic
• 1/2 tablespoon shrimp paste (belacan)
• 2 tablespoons ground dried chilies
• 2 slices galangal (or ginger)
• 2 tablespoons water

Recipe

• 1 stir and strain the tamarind water and discard any solids.
• 2 grind spice paste ingredients until fine.
• 3 heat oil in skillet, saute the paste until fragrant.
• 4 add salt and tamarind water, cook for another 2 minutes.
• 5 add coconut cream and cook for 1 minute over low heat.
• 6 when the mixture is thickened, remove from heat and cool.
• 7 coat sting ray pieces (or other fish) with the paste.
• 8 place each piece on a large banana leaf/foil.
• 9 spread remaining spice mixture over fish.
• 10 roll up leaf/foil, then grill/barbecue the parcels for 8-10 minutes.
• 11 the length of time required depends on thickness of fish.
• 12 serve hot with wedges of lemon/lime and cincaluk (optional).