I've never cooked ray before, so would be greatfull for first hand tips.
I found this on my favorite recipe website.maybe this will work: BBQ Sambal Sting Ray 1 tablespoon tamarind pulp, soaked in 3 tablespoons water 3 tablespoons oil 1 teaspoon salt 2 tablespoons coconut cream 1 kg stingray, divided into 4 portions fresh banana leaves or aluminium aluminum foil 1 lemon (or a few limes) Spice Paste 1 cup shallots 2 cloves garlic 1/2 tablespoon shrimp paste (belacan) 2 tablespoons ground dried chilies 2 slices galangal (or ginger) 2 tablespoons water Stir and strain the tamarind water and discard any solids Grind Spice Paste ingredients until fine Heat oil in skillet, saute the paste until fragrant Add salt and tamarind water, cook for another 2 minutes Add coconut cream and cook for 1 minute over low heat When the mixture is thickened, remove from heat and cool Coat sting ray pieces (or other fish) with the paste Place each piece on a large banana leaf/foil Spread remaining spice mixture over fish Roll up leaf/foil, then grill/barbecue the parcels for 8-10 minutes The length of time required depends on thickness of fish Serve hot with wedges of lemon/lime and cincaluk (optional).
You will need clamps and the like to bend the aluminum over the frame1/8 inch should be all you need.
