Name: Sambal Stingray (Malaysian-Portuguese Baked Fish)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Asian
Ingredients: 1 pound (454g) red onions or Asian shallots (about 2 medium onions or 8-10 Asian shallots), peeled and roughly chopped; 1/2 ounce (15g) stemmed whole dried Kashmiri chilies (about 30 dried chiles), soaked for at least 20 minutes in hot water and drained; 1 ounce (30g) candlenuts (about 10 candlenuts; see notes); 3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 2 ounces; 60g sliced lemongrass); 3 tablespoons (45ml) vegetable oil; 5 makrut lime leaves, roughly torn; Kosher salt; 1 1/2 pounds (600g) bone-in, skinless skate wing or skin-on snapper fillets, cut into 2- by 4-inch pieces; Thawed frozen or fresh banana leaves, cut into about three 2-foot strips; 1 calamansi or Persian lime, halved and seeded; Cooked white rice, for serving

1 Adjust oven rack to middle position and preheat oven to 350℉ (180℃). Line a quarter- or half-sheet pan or 10-inch cast-iron skillet with parchment paper or aluminum foil.

2 In the bowl of a food processor, add onions, soaked chiles, candlenuts, and lemongrass. Process until fairly smooth, 2 to 3 minutes, scraping down sides of food processor bowl if necessary.

3 In a wok or 10-inch skillet, heat vegetable oil over medium-high heat. Once oil begins to shimmer (but not smoke), scrape contents of food processor bowl into oil along with the makrut lime leaves. Bring to a bubble, then reduce heat to medium-low and cook the spice paste, stirring and scraping occasionally, until it takes on a deep brown color and begins to look ever so slightly shiny, about 30 minutes. Stir in 2 teaspoons (6g) salt and cook for 1 minute longer.

4 Place the banana leaves on the prepared baking sheet, darker side up, overlapping the leaves to fully cover the pan and overhang the sides. Sprinkle lightly with salt, then set the on top in a single even layer. Spoon cooked spice paste directly onto fish, spreading it to cover fish completely. Fold banana leaves over fish, then fold parchment or aluminum foil over all the ingredients, sealing edges into an airtight parcel (see notes).

5 Bake fish for 15-20 minutes if pieces are thinner than 1 inch, or 20-25 minutes if pieces are thicker than 1 inch (an instant-read thermometer inserted through the banana leaves into the center of the thickest part of a piece of fish within should register 140 to 150°F (60-65°C). Let rest in packet for about 5 minutes, then gently unwrap the foil and banana leaves. Transfer banana leaves and fish to a platter, squeeze calamansi or lime juice over the fish and serve immediately with warm rice on the side.