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Ikan Pari Bakar   Ikan Pari Bakar

[ BBQ Stingray / Skate Wings ]


  • 1-2 lb whole Stingray, cleaned
  • 1 tsp palm sugar or dark brown sugar
  • salt
  • juice of 1 lemon
  • 2 tbsp vegetable oil
  • 1 tbsp tamarind paste
  • 1 cup warm water
  • a large piece of banana leaf [Substitute: aluminum foil]
  • 2-4 toothpicks, soaked in water
  • 3-4 fresh limau kasturi [kalamansi limes], cut into halves [Substitute: kaffir or key limes cut into wedges] [optional]
  • 1 onion, sliced, for garnish [optional]
  • A few sprigs fresh coriander leaves [cilantro], for garnish [optional]
  • 8 shallots, peeled
  • 4 garlic, peeled
  • 1 inch fresh ginger, peeled
  • 2 stalks lemongrass, tender ends only
  • 4-6 dried chilies, softened in hot water
  • 1 tsp belacan, also spelt belachan or blacan [dried shrimp paste]
  • 3 tbsp or to taste, chili paste

       [Items in red are to be ground/blended]

Good Luck

  for foodies all around the world

       To Prepare :

  • Rub stingray with lemon juice and salt, set aside for 10 mins
  • In a small bowl, using your fingers, mix tamarind paste with warm water, strain, discard seeds, set aside
  • Using a mortar & pestle or blender, grind shallots, garlic, ginger, lemongrass, dried chilies, belacan and chili paste
  • Heat wok on high, add oil, stir-fry ground paste till quite toasted, 3-5 mins
  • Add tamarind, sugar, salt to taste, reduce heat to med, simmer till sauce is thicken slightly
  • Remove from heat, allow sauce to cool
  • Soften banana leaf in hot water, dry well with a tea towel, lightly coat with vegetable oil
  • Spoon and spread half the sauce on the banana leaf, lay the stingray fillets on top,  spoon the rest of the sauce on the fish
  • Fold the banana leaf into a packet, secure with toothpicks
  • Grill on a hot charcoal bbq grill or indoor grill or stovetop grill pan, 10-15 mins, depending on the thickness of the fish, turn over once
  • Garnish with sliced onions, coriander leaves and lime wedges
  • Serve hot with steamed rice or a fresh salad






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