Sambal Stingray (Malaysian-Portuguese Baked Fish)

Instructions

1

Adjust oven rack to middle position and preheat oven to 350℉ (180℃). Line a quarter- or half-sheet pan or 10-inch cast-iron skillet with parchment paper or aluminum foil.
2

In the bowl of a food processor, add onions, soaked chiles, candlenuts, and lemongrass. Process until fairly smooth, 2 to 3 minutes, scraping down sides of food processor bowl if necessary.
3

In a wok or 10-inch skillet, heat vegetable oil over medium-high heat. Once oil begins to shimmer (but not smoke), scrape contents of food processor bowl into oil along with the makrut lime leaves. Bring to a bubble, then reduce heat to medium-low and cook the spice paste, stirring and scraping occasionally, until it takes on a deep brown color and begins to look ever so slightly shiny, about 30 minutes. Stir in 2 teaspoons (6g) salt and cook for 1 minute longer.
4

Place the banana leaves on the prepared baking sheet, darker side up, overlapping the leaves to fully cover the pan and overhang the sides. Sprinkle lightly with salt, then set the on top in a single even layer. Spoon cooked spice paste directly onto fish, spreading it to cover fish completely. Fold banana leaves over fish, then fold parchment or aluminum foil over all the ingredients, sealing edges into an airtight parcel (see notes).
5

Bake fish for 15-20 minutes if pieces are thinner than 1 inch, or 20-25 minutes if pieces are thicker than 1 inch (an instant-read thermometer inserted through the banana leaves into the center of the thickest part of a piece of fish within should register 140 to 150°F (60-65°C). Let rest in packet for about 5 minutes, then gently unwrap the foil and banana leaves. Transfer banana leaves and fish to a platter, squeeze calamansi or lime juice over the fish and serve immediately with warm rice on the side.
6

If skate is unavailable, a similar weight of red snapper or sea bass can be used instead. In this case, the freshness of the fish is more important than the species, so use your judgment.
7

Candlenuts are also known as kukui in Hawai’i, and are relatively common in Polynesian islands and Southeast Asia. They are macadamia-like in color and texture, though should be cooked before consumption as they are mildly toxic when raw.
8

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Ingrédients

Instructions