**燒烤魔鬼魚**

材料

300-400克　魔鬼魚

40克　羅望子膏，加水1杯，除去種子

1湯匙　赤糖

4湯匙　植物油

1葉　香蕉葉和2支牙籤

30克　蝦米，洗凈搗爛，煸炒爆香（選擇性,加了口味偏咸）

1香蕉葉（可用鋁箔代替）

香料

8粒　蔥頭子

4粒　大蒜

1寸　姜

2根　香茅

15克　馬來棧，烤／炒香

25克　干辣椒，泡軟和去籽

配料

2粒　酸柑

1粒　蔥頭子，切片

做法

1 把香料用攪拌機攪碎。

2 鍋里4湯匙油，把香料爆香。

3 加入羅望子水，糖，蝦米，煨至變濃。

用熱水軟化香蕉葉。

4 勺一半的香料在香蕉葉上，上面放上魚，然後再將剩餘的香料鋪在魚上面。

5 用香蕉葉包魚，以牙籤固定。

6 預熱烤箱，用190攝氏度烤10-15分鐘，然後打開香蕉葉，再烤10分鐘（注意不要烤焦香料膏。燒烤時間可能取決於魚的厚度而異）。

**BBQ Sambal Stingray**

Ingredients

300-400g stingray

40g tamarind paste, mashed in 1 cup water, seed removed

1 tbsp dark brown sugar

4 tbsp vegetable oil

1 banana leaf and 2 toothpicks

30g dried shrimp, washed, blended and stir fried until fragrant (optional, it will be quite salty if you add)

1 banana leaf (substitute: aluminium foil)

Spice paste

8 shallots

4 garlic

1 inch ginger

2 stalks lemongrass

15g belacan, roasted

25g dried chillies, soaked and deseeded

Garnish

2 calamansi

1 shallot, sliced

Cooking Directions

1 Grind the spice paste.

2 Heat 4 tablespoon of oil, stir fry spice paste until fragrant.

3 Add tamarind water, sugar, dried shrimp, and simmer until sauce thicken.

4 Soften the banana leaf with hot water.

5 Spoon half of the paste on banana leaf, lay fish on top, and then the other half of the paste.

6 Wrap the fish with banana leaf and secure with toothpick.

7 Baked in the preheated oven at 190 degree celsius for 10-15 minutes, then open up the banana leaf and bake for another 10 minutes (watch out not to burn the spice paste. Timing may vary depending on the thickness of the fish).

資料來源：http://gingybite.blogspot.com/

來源：www.healthlife.press