Ikan Pari Bakar Berempah
Ikan Pari Bakar Berempah is a Malaysian-style dish of spice-marinated grilled stingray.Ikan pari = stingrayBakar = grilled or roastedBerempah = seasoned with aromatic spicesThe stingray is typically coated with a paste containing ingredients such as chili, turmeric, lemongrass, garlic, shallots, and sometimes belacan (fermented shrimp paste), then grilled—often on a banana leaf. It is usually served with lime or calamansi and a spicy sambal. The result is smoky, spicy, fragrant, and slightly tangy, with tender, flaky flesh.
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Ingredients
Fish
- 2 pounds stingray wing cleaned, cut into 4 portions
- 1 tablespoon lime juice
- ½ teaspoon salt
- 1 large banana leaf cut into 4 pieces, optional
- Lime wedges for serving
Spice Paste
- 6 dried red chilies stems and seeds removed
- 4 shallots roughly chopped
- 4 garlic cloves
- 1 stalk lemongrass tender inner portion thinly sliced
- 1 inch piece fresh ginger or galangal, peeled
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground fennel optional
- 1 teaspoon toasted belacan (shrimp paste) optional
- 1 tablespoon tamarind concentrate
- 1 tablespoon brown sugar
- ¾ teaspoon salt
- 3 tablespoons neutral oil
- 2–4 tablespoons water as needed
Instructions
- Cover the dried chilies with hot water and soak for 15 minutes. Drain.
- Blend the softened chilies, shallots, garlic, lemongrass, ginger, turmeric, coriander, cumin, fennel, belacan, tamarind, sugar, salt, oil, and 2 tablespoons water into a thick paste. Add a little more water only if needed.
- Transfer the paste to a skillet and cook over medium-low heat for 6–8 minutes, stirring frequently, until fragrant, thickened, and slightly darker. Let it cool.
- Pat the stingray dry. Rub it with the lime juice and salt, then coat both sides generously with the cooled spice paste. Refrigerate for 30–60 minutes.
- Heat a grill to medium-high, about 400°F. If using banana leaves, briefly pass them over the heat until flexible, then lightly oil them.
- Place each fish portion on a piece of banana leaf and set it on the grill. Close the lid and cook for 5–7 minutes. Carefully turn the fish—keeping it on or between banana leaves if possible—and cook for another 4–6 minutes. The flesh should be opaque, flake easily, and reach 145°F in the thickest part.
- Serve hot with lime wedges, steamed rice, sliced cucumber, and sambal.
Broiler Option:
- Place the marinated fish on banana leaves or an oil-lined baking sheet. Broil 6 inches from the heat for approximately 6–8 minutes per side, watching closely to prevent the spice paste from burning.
If stingray is unavailable, use skate wing, halibut, cod, or another firm white fish.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 376kcal (19%)Carbohydrates: 17g (6%)Protein: 48g (96%)Fat: 12g (18%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 7gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 127mg (42%)Sodium: 942mg (41%)Potassium: 364mg (10%)Fiber: 2g (8%)Sugar: 9g (10%)Vitamin A: 650IU (13%)Vitamin C: 102mg (124%)Calcium: 41mg (4%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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