As a passionate lover of grilled fish, I am very particular about the type of fish used. In my opinion, it has to be stingray. There is definitely no question about it. Stingray is not easily found in Germany. When I chance upon it at the local fish market, I knew I just have to whip up this fantastic dish. There is no way I am going to let the opportunity pass. Besides, it had been such a long time since I last had Malaysian grilled fish. The spicy marinade filled with herbs makes this dish truly amazing.
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. One way of enhancing the flavour of this dish is to place the fish on a piece of banana leaf when grilling it. Serve the grilled fish with a bit of calamansi juice or lime juice squeezed over it.
To accompany the grilled fish, prepare the dip using a combination of soy sauce, shallots, chilies and lime or calamansi juice. 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.
Malaysian 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.
Sauté blended ingredients until they change to a darker shade and is fragrant. Add shrimp paste, tamarind juice and a tablespoon of water. Add salt and sugar to taste. Leave chili paste aside to cool to room temperature.
Marinate stingray with chili 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, chilies, shallots and calamansi juice.