Barbecued stingray

Barbecued stingray is a famous fish dish offered at hawker stalls that originated on the streets. The traditional form involves marinating stingray flesh in a thick sambal sauce (a spicy condiment made with chopped tomatoes, chiles, and shrimp paste) before wrapping it in banana leaf and grilling it gently.

Ingredients

• 750 g stingray or snapper ( I prefer the stingray )
• 2 tbsp lime juice
• Pinch of salt
• 2 tsp sugar
• 3 tbsp olive oil
• 3 tbsp fish curry pwd
• 3 red chilliesshopping list
• 3 stalks lemongrass chopped
• 300 ml low fat evaporated milk
• 30 g garlic and ginger
• 30 g dried prawns or 3 tsp shrimp paste
• 100 g shallots

Preparation

• Rub the lime juice and salt on the fish and set aside for 10 mins
• Fry everythingelse with salt for 10 mins or until the oil separates
• Cool the paste .
• Spread it over the fish and leave for 10 mins
• Wrap in a banana leaf and bbq
• Place in a sheet of aluminium foil on a heated frying pan .
• Brush it lightly with olive margarine .
• Cook on medium heat on both sides until the fish is done .