Grilled Stingray in Special Sauce ( Ikan Pari Bakar Pantai Timur)

We went fishing yesterday and landed two stingrays and a bucketful of breams. What does a Malaysian do with fresh stingray? Well what else but the tasty street food famous and easily found along the beach in Kuantan or Terengganu, Grilled fish in Banana leaf with special sauce. You can find frozen banana leaf from your local Asian Grocer, otherwise just using aluminum foil will do. The purpose of using the foil is to keep the fish and the marinade contained in a pocket while cooking under the grill. Using banana leaf to line the inside of the foil lends a nice aromatic flavour.The fish is cooked in the marinated pocket for 20 minutes and some caramelization will be formed when fish is grilled on high heat.

The special sauce used to marinate the fish while grilling makes all the difference. Here is the recipe if you are keen to try.

You can make this paste ahead of time and freeze it for future use. Will come handy when you need a quick dinner idea.


INGREDIENTS
2 pieces cut from the sides of 2 lb Stingray
2 tbsp palm sugar or dark brown sugar
salt
juice of 1 lemon
2 tbsp vegetable oil
1 tbsp tamarind paste
a large piece of banana leaf or aluminum foil

Ingredients A (Marinade sauce)

1 onion, sliced, for garnish
4 cloves garlic, peeled
1 inch fresh ginger, peeled
2 stalks lemongrass, tender ends only
1½ tsp toasted belacan [dried shrimp paste]
3 tbsp chili paste


Rub stingray with lemon juice and salt, set aside for 10 mins

Blend A in processor to form a fine paste.

Heat wok on high, add oil, stir fry paste until browned and caramelized about 5-6 mins.

Add tamarind juice, sugar, salt to taste, reduce heat to medium, simmer till sauce is slightly thickened.

Remove from heat, allow sauce to cool.

Soften banana leaf in hot water, dry well with a tea towel.

Spoon and spread half the sauce on the banana leaf and, lay the stingray fillets on top, spoon the rest of the sauce on the fish.

If using banana leaf, you can still use the foil for the outer layer and secure foil by creating a pocket.

Grill on a hot charcoal bbq grill or pre-heated grill oven for 20 minutes.

Serve with steamed rice and salad.