Stingray is a very popular eating fish in Southeast Asia. However in Australia, it is known as Skate and does not seem to be eaten very often. This makes it a cheap fish to buy, and can be found at $3/kg from most seafood shops.
Perhaps its popularity in Asia is due to the way the dish is cooked. Roasted on banana leaf over a smoky BBQ, smothered with Sambal Chilli and served with thinly sliced shallots and wedges of lime. It really can't get any better.
This dish is an easy one to do. Heat up the BBQ, charcoal always gives a better flavour but I guess if you only have a gas BBQ then it'll have to do.
Marinate the stingray in
Sambal Chilli. Be generous, you want the whole thing to be red! Wrap in some baking paper and then foil. You can use
banana leaf as wrapping if you want to cook it authentically. Chuck it on the hot coals and leave it to cook.
Depending on the thickness of the fish and the temperature of the coals, it can take anywhere up to 40 mins to cook. Just make sure to check once in a while as you don't want to overcook it. Also, as there is more meat on the one side of the stingray, it will have to spend more time on one side vs the other. Just check it and flip it as needed.
Lots of thinly sliced shallots and fat lime wedgesgo on top. Serve on a banana leaf. Eat with plenty of fluffy white rice and Kang Kong.
Prep time: 15
Cook time: 40 min
Total time: 55
Yield: 4 servings