• Cover the dried chilies with hot water and soak for 15 minutes. Drain.
• Blend the softened chilies, shallots, garlic, lemongrass, ginger, turmeric, coriander, cumin, fennel, belacan, tamarind, sugar, salt, oil, and 2 tablespoons water into a thick paste. Add a little more water only if needed.
• Transfer the paste to a skillet and cook over medium-low heat for 6–8 minutes, stirring frequently, until fragrant, thickened, and slightly darker. Let it cool.
• Pat the stingray dry. Rub it with the lime juice and salt, then coat both sides generously with the cooled spice paste. Refrigerate for 30–60 minutes.
• Heat a grill to medium-high, about 400°F. If using banana leaves, briefly pass them over the heat until flexible, then lightly oil them.
• Place each fish portion on a piece of banana leaf and set it on the grill. Close the lid and cook for 5–7 minutes. Carefully turn the fish—keeping it on or between banana leaves if possible—and cook for another 4–6 minutes. The flesh should be opaque, flake easily, and reach 145°F in the thickest part.
• Serve hot with lime wedges, steamed rice, sliced cucumber, and sambal.

Broiler Option:

• Place the marinated fish on banana leaves or an oil-lined baking sheet. Broil 6 inches from the heat for approximately 6–8 minutes per side, watching closely to prevent the spice paste from burning.
If stingray is unavailable, use skate wing, halibut, cod, or another firm white fish.