BBQ Stingray!

I love barbeques (not chalets tho). So I love to prepare this dish and pack it along to most barbies. My friends adore it, cos its simple and best part... idiot proof. Make sure you choose a good piece of stingray. Thickness matters in how well the fish cooks, so don't pick too thick a piece. Colour of the fish is important too, cos that's how you determine how fresh it really is. Pick one that is reddish in colour.

1) Wash the fish. Pat dry with paper towel.

2) Marinate fish with 1 table spoon of light soya sauce and 1 table spoon of oyster sauce. Gives the fish a bit of saltiness. Very nice. Wrap with aluminium foil. Marinate for 2 hours at least.

3) Slice up 1 medium sized onion into slivers.

4) Fry onion with a bit of oil till fragrant.

5) Here's the important bit. TAIHO-brand sambal belacan sauce. You can get it at NTUC.

6) Put in as much sambal as you like into the onion. Fry it till fragrant.

7) Dunk the sambal and onion mix on top of fish.

8) Grill fish with sambal mix wrapped in aluminium foil in the oven-toaster for 20 - 30 minutes. This depends on the thickness of fish. How to tell if its done? Just see if your fork can pierce thru the flesh nearest to the cartidge of fish.

Who said you cannot have hawker food at home?