Gluten-Free Sambal Stingray (Grilled)

Instructions

1. 1Finely mince the 1 medium red onion, 4 cloves garlic, and 2.54 cm ginger. In a medium bowl, combine the 4 tablespoons of sambal paste, the minced red onion, minced garlic, minced ginger, and 2 tablespoons of lime juice. Stir well to create the sambal marinade.
2. 2Place the about 680 g of stingray into the bowl with the sambal marinade. Use your hands or a spoon to ensure all sides of the stingray are coated evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
3. 3Lay out the 4 pieces of banana leaves. Place one portion of the marinated stingray onto the center of each banana leaf. Fold the banana leaves around the stingray to create a sealed packet.
4. 4Preheat your grill to medium heat, approximately 175°C. Lightly brush the grill grates with 1 tablespoon of vegetable oil to prevent sticking.
5. 5Place the banana leaf packets onto the preheated grill. Grill for 10-12 minutes on one side. Carefully flip the packets and grill for another 10-12 minutes on the second side, or until the stingray is opaque and flakes easily with a fork. The internal temperature should reach 63°C.
6. 6Carefully remove the grilled stingray packets from the grill. Let them rest for 2-3 minutes before unwrapping.

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