Marinated sting ray is best grilled over hot charcoal, just like how it is often enjoyed by Malaysians and Singaporans alike. To the locals, it is known as ‘ikan pari bakar’ which is the Malay term for ‘grilled/burned’ ‘stingray’. The spicy marinade filled with herbs makes this dish truly amazing. Here is a recipe to make grilled stingray just like in Singapore or Malaysia.
If you haven't tried stingray, it tastes like a combination of fish and lobster. The meat is flaky but yet thick and dense.
Stingray needs to be washed and clean before marinating. With chilli paste made out of lemongrass, shallots, garlic, galangal, chilies, turmeric powder, shrimp paste and tamarind, stingray is marinated for at least 30 minutes before grilling.
Depends on the thickness of the stingray. It usually takes about 4-5 minutes on each side. Once the meat can be torn of easily, stingray is ready.
If you are unable to find stingray, try substituting it with skate which belongs to the same family and is quite similar. Otherwise, you can just opt for any type of white fish.
To accompany the grilled fish, prepare the dip using a combination of soy sauce, shallots, chilies and lime or calamansi juice. Do serve the grilled fish with slices of calamansi or lime. Otherwise, enjoy it with some sambal belacan.
Every mouthful would leave you spellbound. I introduced this dish to my friends who are non-Malaysians and they loved it absolutely. I bet you would as well once you give it a try.
Grilled Stingray is also known as: Ikan Pari Bakar
Toast shrimp paste on a dry pan until fragrant. Blend lemongrass, shallots, garlic, galangal, chilies and turmeric powder together.
Heat up oil over medium heat. Then, sauté blended ingredients until they change to a darker shade and is fragrant. Add shrimp paste, tamarind juice and water. Add salt and sugar to taste. Leave chili paste aside to cool to room temperature.
Marinate stingray with chilli paste for at least 30 minutes. Using a bruised lemongrass, brush some oil on a piece of banana leaf. Place the marinated stingray on it. Grill it until fully cooked. Squeeze some calamansi/lime juice over it. Serve with the dip made of soy sauce, chillies, shallots and calamansi juice.