A local hawker food in Singapore and Malaysia. Probably not the healthiest food, but OH SO GOOD! I'm sure if you can't find the 'weird' ingredients, you can just sub sambal belacan/sambal oelek. Serve with plain rice or coconut rice and some stir-fried vegies.

Ingredients

4 serv.

tamarind pulp1 tablespoon
soaked in
water↗3 tablespoons
oil3 tablespoons
salt↗1 teaspoon
coconut cream↗2 tablespoons
stingray1 kg
divided into 4 portions
fresh banana leaves or aluminium aluminium foil
lemon (or a few limes)↗1
Spice Paste
shallot↗1 cup
garlic↗2 cloves
shrimp paste (belacan)1⁄2 tablespoon
ground dried chilies↗2 tablespoons
galangal (or ginger)↗2 slices
water↗2 tablespoons

Step-by-step instructions

1
Stir and strain the tamarind water and discard any solids.
2
Grind Spice Paste ingredients until fine.
3
Heat oil in skillet, saute the paste until fragrant.
4
Add salt and tamarind water, cook for another 2 minutes.
5
Add coconut cream and cook for 1 minute over low heat.
6
When the mixture is thickened, remove from heat and cool.
7
Coat sting ray pieces (or other fish) with the paste.
8
Place each piece on a large banana leaf/foil.
9
Spread remaining spice mixture over fish.
10
Roll up leaf/foil, then grill/barbecue the parcels for 8-10 minutes.
11
The length of time required depends on thickness of fish.
12
Serve hot with wedges of lemon/lime and cincaluk (optional).

Source: food.com

Original recipe ↗

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