Sambal Stingray

• patti of stingray for 6 pax
• 1 tbsp sugar for marinate
  
• 2 tbsp light sauce for marinate
  
• 2 tbsp lemon juice for marinate
• 1 finely chopped chilli padi with seeds removed
• 1 big onion chopped
• 6 tbsp oil
• 8 tbsp sambal belachan
• 5 tbsp lemon juice more
  

In an aluminium foil-made tray, marinate fish and leave it wrapped in its marinate for half an hour. Heat pan of 6 tbsp of oil and place fish in the heated oil. Flipping the fish, let it cook on each side for about 2-3 mins. Then spread 1 tbsp sambal belachan on each side, with a generous sprinkle of chopped onion & chopped chilli padi. Fry the fish for another 12-15mins, flipping each sambal/onion-covered side every 2-3 mins. Add the rest of the sambal belachan and lemon juice as you flip and cook. Make sure fish has no pink or translucent flesh left, and is well-covered in the sambal mix. Enjoy the aroma.. Lift into dish and spoon the sambal mix over. Garnish with nice sprig of lime leaves and serve (with an optional fresh lime, cut in half).

If you have a grilling plate, you can choose to grill the stingray! If you have a barbecue, place the fish with all its other ingredients in its aluminum foil-tray, wrap up and barbecue!