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1
Make the sambal: In separate bowls, soak the chilies and the dried shrimp in water to cover for 10 minutes, then drain.
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2
Remove and discard stems and seeds from the chilies.
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3
In a blender, combine the chilies, shrimp and remaining sambal ingredients, except the oil, with 1/2 cup water.
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4
Blend until finely chopped but not smooth.
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5
Heat the oil in a frying pan over medium heat and add the sambal.
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6
Cook, stirring often, until it is moist, thick and dark red, adding water 1 tablespoon at a time if needed to prevent scorching.
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7
Cook the fish: Rinse and dry the fish and sprinkle it with salt.
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8
Heat a grill to high, or place a heavy skillet (with a lid) over medium-high heat.
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9
Spread one side of the fish with a thin layer of sambal.
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10
Place a banana leaf on grill (or in skillet), drizzle lightly with vegetable oil and place the fish on top, sambal side up.
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11
Cover grill or pan and cook about 8 minutes, until the banana leaf is toasted and the sambal is dry and fragrant.
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12
Remove the leaf and fish from the heat.
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13
Place a new banana leaf on grill or in pan, drizzle it with oil, flip fish onto it and spread more sambal on top.
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14
Cover and cook another 6 to 8 minutes, until cooked through.
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15
Place another leaf on a platter.
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16
Flip the fish onto it, spoon more sambal over the top and garnish with lemon and onion slices and cilantro sprigs.
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17
To serve whole skate, slide the fish off the spine with a spoon.
