配料

For the Fish:

• 1 piece stingray wing (about 500–600g), cleaned and patted dry

• 1 banana leaf (optional, for authentic presentation)

• 1–2 tablespoons oil

• A pinch of salt

For the Sambal Paste:

• 6 dried chilies (soaked in hot water for 10 mins)

• 4 fresh red chilies (adjust to taste)

• 6 shallots

• 3 cloves garlic

• 1 teaspoon belacan (shrimp paste), toasted

• 1 tablespoon tamarind paste (or juice from 1 tbsp soaked pulp)

• 1 teaspoon sugar

• Salt to taste

• 2 tablespoons oil (for frying)

Optional Garnish:

• Calamansi limes or wedges of lime

• Sliced red onion or spring onions

• Fresh coriander

---

Instructions

1. Prepare the Sambal Paste

• Blend dried and fresh chilies, shallots, garlic, belacan, tamarind, and a bit of water into a smooth paste.

• Heat 2 tbsp oil in a pan and fry the paste on medium heat for 5–7 minutes until fragrant and the oil separates.

• Add sugar and salt to taste. Stir well and set aside.

2. Prepare the Stingray

• Preheat your oven to 200°C (or prepare a grill).

• Line a baking tray with banana leaf or foil. Lightly oil the surface.

• Place the stingray on the banana leaf, season lightly with salt, and spread a generous layer of sambal paste over the top.

3. Grill or Bake

• Oven method: Bake for 15–20 minutes until the fish is cooked through and flakes easily.

• Grill method: Grill over medium flame for 8–10 minutes each side, until slightly charred and cooked through.

4. Serve

• Transfer to a plate (banana leaf makes a great serving base).

• Garnish with calamansi or lime, and fresh herbs if desired.

• Serve with hot steamed rice or as part of a seafood platter.

---

Tips:

• Swap stingray for other firm white fish (like sea bass or snapper) if unavailable.

• Add sliced onions or okra to grill alongside the fish for extra flavor.

• The sambal paste can be made in advance and stored in the fridge for up to a week.