Marinated sting ray is best grilled over hot charcoal, just like how it is often done by Malaysians and Singaporeans 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.
If you haven't tried stingray, it tastes like a combination of fish and lobster. The meat is flaky yet thick and dense.
Stingray needs to be rinsed and cleaned before being marinated. The marinade consist of lemongrass, shallots, garlic, galangal, chillies, turmeric powder, shrimp paste and tamarind. Marinate stingray for at least 30 minutes before grilling.
Depends on the thickness of the stingray. It usually takes about 4-5 minutes to cook each side. Stingray is cooked when the meat comes off easily.
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, chillies and lime or calamansi juice. Do serve the grilled fish with slices of calamansi or lime too. Otherwise, enjoy it with some sambal belacan.
Every mouthful is a delight. 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.
Ikan Pari Bakar is also known as: Grilled sting ray
Heat oil over medium heat. Sauté blended ingredients until fragrant and it changes to a darker shade. Add shrimp paste, tamarind juice and water. Add salt and sugar to taste. Leave chilli paste aside to cool to room temperature.
Marinate stingray with chilli paste for at least 30 minutes. Using a bruised stalk of lemongrass to brush some oil on a piece of banana leaf. Place the marinated stingray on it. Grill until fully cooked. Before eating, squeeze some calamansi/lime juice over it. Serve with the dip made of soy sauce, chillies, shallots and calamansi juice.