Over here in Malaysia, sting-ray (ikan pari) is popularly served "portugese style" - doused in spicy sambal, topped with okra and beans and then enveloped with a banana leaf and grilled. This version is a little different though as it has more gravy and a bit more zing from the lime as well as easier to make at home.
Grilled Sting-ray in zesty chilli gravy
1/4 cup Water
1/2 lime - juiced
Tomatoes - cut into wedges
Lemon grass stem
Salt to taste
1. Fry sting-ray pieces with a bit of oil till browned on all sides. Set aside on paper towels.
2. In a blender, grind chilli, onions, garlic and ginger with water till you achieve a thick paste. Salt to taste.
3. Take the back of your knife and bruise/flatten the lemon grass stem.
4. Place sting-ray pieces on a foil (if you have banana leaves easily available, you can cut a piece out and line the foil with it). Pour on top the ground paste, throw in the lemon grass stem and top with tomato wedges, sliced onions. Fold the foil into a kind of envelope, sealing all the sides.
5. Bake in oven (or grill if you have it) for about 20 minutes on medium high heat.
6. Cut an X on the bloated envelope to open it. Be careful of the steam though. Spritz lime juice on top and mix it around a bit. Serve with steamed rice or bread.