Sambal Stingray

Instructions

1. Prepare the stingray
   Clean the stingray wing and pat dry with paper towels. Score the flesh in a diamond pattern on both sides to allow the sambal to penetrate. Set aside.
2. Make the sambal paste
   In a food processor, blend the chilies, shallots, garlic, lemongrass, galangal, and toasted shrimp paste until it forms a smooth paste. You may need to add a little water to help with the blending process.
3. Cook the sambal
   Heat vegetable oil in a wok or pan over medium heat. Add the blended paste and stir-fry for 8-10 minutes until fragrant and the oil begins to separate. Add the tamarind juice, palm sugar, salt, and half of the kaffir lime leaves. Continue cooking for another 3 minutes until the sambal thickens. Remove from heat and stir in the lime juice.
4. Marinate the stingray
   Reserve about 1/4 of the sambal for serving. Spread the remaining sambal evenly over both sides of the stingray wing, making sure to get it into the scored cuts. Let it marinate for at least 15 minutes.
5. Prepare for grilling
   If using banana leaves, quickly pass them over an open flame to make them pliable. Place the marinated stingray on the banana leaf. If not using banana leaves, lightly oil the grill or a piece of aluminum foil.
6. Grill the stingray
   Preheat a grill or barbecue to medium-high heat. Place the stingray (with or without banana leaf) on the grill and cook for 5-7 minutes on each side until the fish is cooked through and the edges are slightly charred.
7. Serve
   Transfer the grilled stingray to a serving plate, sprinkle with the remaining sliced kaffir lime leaves, and serve with the reserved sambal on the side. Garnish with lime wedges if desired.