Sambal Stingray (Nut-Free)

Ingredients

• 1.5 lb, fillets Stingray
• 4 tbsp Sambal Paste
• 4 finely chopped Shallots
• 3 cloves, minced Garlic
• 1 tbsp, minced Ginger
• 1 stalk, finely chopped Lemongrass
• 2 tbsp Lime Juice
• 1 tsp Sugar
• 1/2 tsp Salt
• 2 sheets Banana Leaf

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 4 tbsp Sambal Paste, 4 finely chopped Shallots, 3 cloves minced Garlic, 1 tbsp minced Ginger, 1 stalk finely chopped Lemongrass, 2 tbsp Lime Juice, 1 tsp Sugar, and 1/2 tsp Salt. Stir everything together until it is well mixed.
2. 2Lay out the 2 sheets of Banana Leaf. Place one about 680 g fillet of Stingray on each sheet of banana leaf.
3. 3Spread half of the sambal mixture evenly over the top of each stingray fillet. Make sure the fish is well coated.
4. 4Carefully wrap the stingray fillets in the banana leaves, creating sealed parcels. Ensure the parcels are closed tightly to keep the fish moist during cooking.
5. 5Preheat your grill to medium heat, around 175°C. Place the wrapped stingray parcels directly on the grill grates.
6. 6Grill the stingray for 10-12 minutes on the first side. Flip the parcels carefully and grill for another 10-12 minutes on the second side. The stingray is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C.
7. 7Remove the grilled stingray parcels from the grill and let them rest for 5 minutes. This allows the juices to redistribute, making the fish more tender. Unwrap the stingray carefully, as the parcels will be hot, and serve immediately.

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