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1
Rub the stingray slice with the juice of the lemon and sprinkle on 1 tablespoon salt.
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2
Set aside while you make the paste.
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3
Dissolve tamarind paste in warm water and sieve out seeds and membrane.
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4
Set aside.
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5
In a blender or mortar and pestle, grind shallots, garlic, ginger, lemongrass, belacan and chili paste until it forms a paste.
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6
I let mine remain coarser but you can go as smooth as your blender allows.
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7
Stir in oil.
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8
In a very hot frying pan, toast the paste for about 3-5 minutes until it turns a darker shade of brown and becomes clumpy and thick.
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9
Pour in tamarind juice and palm sugar and let it simmer on medium low until it has thickened.
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10
Adjust seasoning if necessary.
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11
Leave to cool for 5 minutes.
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12
Meanwhile, preheat oven to 400 degrees F or 200 degrees C.
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13
Tear out a large piece of aluminium foil, large enough to fold twice over to form a pocket for the sting ray to sit in comfortably.
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14
Tear out a slightly smaller sheet of baking paper and place on aluminium foil.
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15
Place 1-2 tablespoons of tamarind chili paste on the baking paper.
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16
Place the sting ray on top and slather on the remaining paste on the top side.
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17
Wrap the stingray well with foil, making sure sides are pressed in and sealed well.
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18
Place on the baking sheet and bake for 15-20 minutes.
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19
Remove from oven and open foil carefully.
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20
If the flesh is all white and flakes easily, its done.
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21
Garnish with red onion slices, lime wedges and sprigs of coriander.
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22
Savour with a good bowl of rice and a simple salad.
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23
Recipe adapted from MalaysianFood.net.
