Sambal Stingray

🔥 Prep

• Rinse the 300 g stingray under cold water and pat dry with paper towels.
• Measure out 100 g sambal paste and place in a small bowl.
• Juice the 2 calamansi fruits and set the juice aside.
• Measure 1 tbsp oil for cooking.
• Cut the banana leaf into a large rectangle (approx. 30 × 40 cm) that can fully wrap the stingray, then briefly pass it over an open flame or dip in hot water to make it pliable.

🔥 Cook

• 1. Heat the 1 tbsp oil in a grill pan or heavy skillet over medium‑high heat until it shimmers.
• 2. Lay the prepared banana leaf in the pan and let it soften for 30 seconds.
• 3. Place the stingray on the leaf, skin side down, and brush the top surface with half of the sambal paste.
• 4. Grill the stingray for 4‑5 minutes until the flesh turns opaque and grill marks appear.
• 5. Flip the stingray, brush the other side with the remaining sambal paste, and grill another 4‑5 minutes.
• 6. During the final minute of cooking, drizzle the calamansi juice over the fish.
• 7. Remove the pan from heat, keep the stingray wrapped in the banana leaf, and let it rest for 2 minutes to allow the flavors to meld.

🔥 Serve

• Unwrap the banana leaf and transfer the stingray to a serving platter, leaf still underneath for presentation.
• Garnish with extra calamansi wedges and a sprinkle of freshly chopped cilantro if desired.
• Serve hot alongside steamed jasmine rice or coconut rice and a simple cucumber‑lime salad.
• Accompany with additional sambal paste on the side for those who prefer more heat.