Baked Stingray Pari Bakar

Ingredients

• 1 pound Stingray Slice
• 1 whole Small Lemon (or 1/2 A Large Lemon)
• 1 Tablespoon Salt, Plus More As Needed
• 1 Tablespoon Tamarind Paste (asam Jawa)
• ½ cups Warm Water
• 4 whole Shallots, Peeled
• 2 cloves Garlic, Peeled
• 1 piece (1/2 Inch Size) Ginger, Peeled
• 1 stalk Lemongrass, White Tender Ends Only
• 1 teaspoon Belacan/Shrimp Paste (or 1 Teaspoon Fish Sauce)
• 2 teaspoons Chilli Paste
• 1 Tablespoon Vegetable Oil
• 4 whole Red Chilies, Softened In Warm Water
• 1 teaspoon Palm Sugar Or Brown Sugar
• 1 whole Red Onion, Thinly Sliced (to Garnish)
• 1 whole Kaffir Lime (or Calamansi Lime), Cut Into Wedges (to Garnish)
• 4 sprigs Coriander To Garnish
• Cooked Rice, To Serve

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