BBQ Sambal Fish (Ikan Bakar) | Asian Inspirations

Ingredients

• 200g sting ray or ling fillet
• 4 red chillies (cut into halves, deseeded with stems removed)
• 20g toasted belacan (shrimp paste)
• 2 shallots (quartered)
• ¼ tsp salt
• 2 tsp fish sauce
• 2½ tsp sugar
• 2 tbsp lime juice (freshly squeezed)
• 1 stalk lemongrass (white part only, sliced thinly)
• 6 tbsp cooking oil
• 2 banana leaves (10x10in)
• 2 bamboo skewers
• Lime wedges to serve