1 tbsp tamarind juice mixed with 3 tbsp water and squeezed for juice
1 tbsp castor sugar
1/2 tsp salt or to taste
Clean stingray well. Make 2-3 light cuts on one side of the fish.
Place all marinade ingredients in a food processor. Process into a paste. Remove and mix with seasoning ingredients.
Heat oil in a wok and sauté prepared marinade ingredients until fragrant.
Place banana leaf onto the aluminium foil. Put the stingray on the banana leaf and spoon the sautéed marinade ingredients over. Turn over the stingray so that it is well-covered with the marinade. Spread four-angled beans on top. Wrap up into a neat package.
Bake in a preheated oven at 200°C for 25-30 minutes or until fish is cooked through.