1) Rub stingray with lemon juice and salt, set aside for 10 min

2) In a small bowl, using your fingers, mix tamarind paste with warm water, strain, discard seeds, set aside

3) Using a mortar & pestle or blender, grind shallots, garlic, ginger, lemongrass, dried chilies, belacan(shrimp paste) and chili paste

4) Heat wok on high, add oil, stir-fry ground paste till quite toasted, 3-5 min

5) Add tamarind, sugar, salt to taste, reduce heat to med, simmer till sauce is thicken slightly

6) Remove from heat, allow sauce to cool

7) Soften banana leaf in hot water, dry well with a tea towel, lightly coat with vegetable oil

8) Spoon and spread half the sauce on the banana leaf, lay the stingray fillets on top, spoon the rest of the sauce on the fish

9) Fold the banana leaf into a packet, secure with toothpicks

10) Grill on a hot charcoal BBQ grill or indoor grill or stove top grill pan, 10-15 min, depending on the thickness of the fish, turn over once

11) Garnish with sliced onions, coriander leaves and lime wedges

12) Serve hot with steamed rice or a fresh salad