Barbecued Stingray [0000810]

Ingredients:

1 whole stingray wing (approximately 1 pound), cleaned and skin-side scraped
2 tablespoons gluten-free vegetable oil
3 cloves garlic, minced
2-3 red chili peppers, finely chopped (adjust to taste)
2 tablespoons gluten-free sambal belacan (chili shrimp paste) - Check the label for gluten-free certification
Juice of 1 lime
Salt, to taste
Fresh cilantro leaves for garnish (optional)
Banana leaves for grilling (or use aluminum foil)

Instructions:

Rinse the cleaned stingray wing under cold water and pat it dry with paper towels.

Score the skin of the stingray diagonally in a crisscross pattern. This helps the marinade penetrate and flavors infuse.

In a bowl, combine the gluten-free vegetable oil, minced garlic, chopped red chili peppers, gluten-free sambal belacan, and the juice of 1 lime. Mix well to form a marinade.

Rub the marinade all over the stingray wing, ensuring it's evenly coated. Allow it to marinate for at least 30 minutes, or refrigerate for a couple of hours for deeper flavor.

Preheat your grill to medium-high heat. If using banana leaves, quickly heat them over the grill to make them pliable.

Place the marinated stingray wing on the grill, skin-side down. If using banana leaves, you can lay them under the stingray for added flavor.

Grill the stingray for about 5-7 minutes on each side, or until it's cooked through and the skin becomes crispy. The flesh should easily flake apart.

While grilling, baste the stingray with any remaining marinade to keep it moist and flavorful.

Once cooked, remove the grilled stingray from the heat and transfer it to a serving platter.

Garnish your gluten-free Singaporean Barbecued Stingray with fresh cilantro leaves if desired.

Serve the delicious and gluten-free Barbecued Stingray hot with rice or as a seafood appetizer. Enjoy!