INGREDIENTS:
- 1 big chunk of stingray
- large piece of banana leaf
- aluminum foil
- 6 cloves garlic
- 1/2 thumb sized ginger
- 1 small shallot
- 2 stalks lemongrass
- 2 tsp Belachan or bagoong (shrimp paste)
- 3 tbsp chili paste
- 2 tbsp brown sugar
- 1 tbsp tamarind paste or powder
- juice from 1 lemon
- 1/4 cup water
- salt
- oil
Condiments:
- Soy Sauce with Lemon Juice
- Chilli Garlic Sauce
INSTRUCTIONS:
- Rub stingray with lemon juice and salt then set aside for 15 minutes
- In a stove top or grill, run the banana leaf in heat until it releases its natural oil and soften, be careful not to burn the leaf. Set it aside.
- In a food processor, blend together garlic, ginger, shallots, lemongrass, Belachan/bagoong and chili paste to form a paste.
- Heat up a wok on medium high then add oil. Once it’s hot ,add paste and stir fry until caramelized and fragrant.
- Add stingray then sear on one side for 2 minutes, then do it again on the other side.
- Place the banana leaf in a sheet of aluminium foil, fold edges to form a packet. Remove the stingray leaving the sauce in the wok then place on top of banana leaf. Set it aside
- Back to the wok, add tamarind paste, salt, sugar and water to deglaze then simmer until sauce thickens. Remove from heat then pour on stingray. Place stingray on grill or barbecue and cook for 5 minutes on each side or more depending on the thickness of the stingray.
- Serve with rice while hot.
Source: Foodipino
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