Barbecued Stingray

Stingray was an inexpensive and largely ignored fish until relatively recently, when this excellent way of cooking it—slathered with Chilli Sambal, wrapped in banana leaf and grilled over hot charcoal—filtered down from neighbouring Malaysia. Needless to say, the price of stingray has risen with the popularity of this dish. Any other firm white fish like swordfish or mahi-mahi may also be used with delicious results.