BBQ Sambal Sting Ray/Fish

Ingredients

• 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)

Spice Paste

• 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

Directions

1. 1

   Stir and strain the tamarind water and discard any solids.

2. 2

   Grind Spice Paste ingredients until fine.

3. 3

   Heat oil in skillet, saute the paste until fragrant.

4. 4

   Add salt and tamarind water, cook for another 2 minutes.

5. 5

   Add coconut cream and cook for 1 minute over low heat.

6. 6

   When the mixture is thickened, remove from heat and cool.

7. 7

   Coat sting ray pieces (or other fish) with the paste.

8. 8

   Place each piece on a large banana leaf/foil.

9. 9

   Spread remaining spice mixture over fish.

10. 10

    Roll up leaf/foil, then grill/barbecue the parcels for 8-10 minutes.

11. 11

    The length of time required depends on thickness of fish.

12. 12

    Serve hot with wedges of lemon/lime and cincaluk (optional).