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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
200 g stingray |
2 banana leaves |
4 lemongrass, smashed |
5 turmeric, leaves |
5 kaffir lime leaves |
1 calamansi lime, for serving |
20 g red fresh chili peppers |
50 g hard shrimp paste |
10 g dried chilies |
100 g candlenuts |
50 shallots |
Directions:
1. Fry the bumbu ingredients for 20 minutes after grinding and add salt.
2. Place banana leaves on a sheet of tin foil.
3. Rub bumbu all over fish and barbeque for 10-20 minutes.
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