1kg stingray, cut into 3 slices
1 large piece banana leaf
1 tsp turmeric powder
2 tbsp fish curry powder
4 shallots, pounded
1 tbsp salt
8 shallots, sliced
5 bird’s eye chillies, finely chopped
1 red chilli, sliced
8 calamansi limes, squeezed for juice
3 tbsp sugar or to taste
1 tbsp light soy sauce
1 tbsp dried shrimp paste, toasted
Clean and cut the stingray, and marinate with combined ingredients (A). Leave aside for 25-30 minutes.
Wipe the banana leaf clean and brush lightly with oil. Place fish on the leaf and wrap up neatly.
Heat a flat pan and add a tablespoon of oil. Place the wrapped fish on the pan. Cook each side for 6-7 minutes or until cooked through. For the dipping sauce, combine the ingredients in a bowl and serve with the fish.