Sambal Stingray

Ingredients

Stingray fish

2 pieces, cleaned and patted dry

Sambal sauce

1/2 cup (store-bought or homemade)

Lime

1, juiced

Salt

1 teaspoon

Sugar

1 teaspoon

Red chili

1, sliced (for garnish)

Cucumber

1, sliced (for garnish)

Coriander leaves

2 tablespoons, chopped (for garnish)

Banana leaves

2 pieces (for grilling, optional but recommended)

Instructions

1. Preheat the grill to medium-high heat.
2. Clean and pat dry the stingray fish thoroughly.
3. In a mixing bowl, combine the sambal sauce, lime juice, salt, and sugar. Mix well until the sugar dissolves.
4. Lay the banana leaves on a flat surface. Place the stingray fish on the leaves and generously spread the sambal sauce mixture over the top of the fish.
5. Wrap the banana leaves around the fish to create a parcel, or place the fish directly on the grill if not using banana leaves.
6. Grill the stingray fish for about 10 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
7. Once cooked, carefully unwrap the banana leaves (if used) and transfer the fish to a serving plate.
8. Garnish with sliced cucumber, red chili, and chopped coriander leaves for a fresh touch.
9. Serve hot with steamed rice or enjoy as a standalone dish.