Name: Grilled Sambal Stingray
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 2 pounds stingray fillets ( or wing sections, cut into 4 portions); 1 tablespoon lime juice; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon vegetable oil; 8 dried red chilies (seeded and soaked in warm water for 15 minutes); 3 tablespoons chili paste; 4 fresh red chilies (chopped); 6 shallots (peeled and chopped); 4 cloves garlic; 1 tablespoon shrimp paste (toasted if possible); 2 tablespoons vegetable oil; 1 tablespoon sugar; 1 teaspoon salt; 2 tablespoons tamarind paste (mixed with 3 tablespoons warm water); 1/4 cup water; 4 banana leaf pieces (about 10 x 10 inches each, optional); 1 tablespoon oil (for brushing); 1 lime (cut into wedges); 1 small cucumber (sliced); Steamed white rice (for serving)

Grilled Sambal Stingray

Grilled stingray is a seafood dish made from stingray “wings,” the broad, flat parts of the fish. The meat is firm, mildly sweet, and slightly chewy, with cartilage rather than bones.

It is especially popular in Singapore and Malaysia, where sambal stingray (ikan pari bakar) is typically:

coated with spicy sambal chili paste,

wrapped or placed on a banana leaf,

grilled until tender and smoky,

served with lime or calamansi, onions, and extra sambal.

Other cuisines prepare it more simply with salt, herbs, or marinades. Stingray should be thoroughly cleaned and cooked, and sustainably sourced because some ray species are threatened or overfished.

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Prep Time 25

Cook Time 15

Total Time 40

Course Appetizer, Dinner, Lunch, Main Course

Cuisine Asian, International, Malaysian, Mediterranean, Singaporean, Southeast Asian

Servings servings

Calories 392 kcal

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Ingredients

For the stingray

2 pounds stingray fillets or wing sections, cut into 4 portions
1 tablespoon lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil

For the sambal

8 dried red chilies seeded and soaked in warm water for 15 minutes
3 tablespoons chili paste
4 fresh red chilies chopped
6 shallots peeled and chopped
4 cloves garlic
1 tablespoon shrimp paste toasted if possible
2 tablespoons vegetable oil
1 tablespoon sugar
1 teaspoon salt
2 tablespoons tamarind paste mixed with 3 tablespoons warm water
1/4 cup water

For grilling and serving

4 banana leaf pieces about 10 x 10 inches each, optional
1 tablespoon oil for brushing
1 lime cut into wedges
1 small cucumber sliced
Steamed white rice for serving

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Instructions

Rinse the stingray and pat dry.
Rub with lime juice, salt, and black pepper.
Let it sit for 15–20 minutes.
Drain the soaked dried chilies.
Blend the dried chilies, fresh chilies, shallots, garlic, and shrimp paste into a rough paste. Add a little water if needed.
Heat 2 tablespoons oil in a skillet over medium heat.
Add the sambal paste and cook for 5–7 minutes, stirring often.
Add sugar, salt, tamarind mixture, and 1/4 cup water.
Cook another 3–5 minutes until thick and fragrant. Set aside.
Heat grill to medium-high.
If using banana leaves, lightly pass them over heat or hot water to soften.
Brush the banana leaves with a little oil.
Place one piece of stingray on each leaf, or grill directly on a well-oiled grate.
Spread sambal generously over the top of each piece.
Grill for about 6–8 minutes per side, depending on thickness.
If using banana leaves, place the leaf packets directly on the grill and cook until the fish is just opaque and flakes easily.
Avoid overcooking, since stingray can become firm.
Serve hot with lime wedges, cucumber slices, and steamed rice.

If stingray is hard to find, you can substitute skate wing or a firm white fish, though the flavor will be different.

For extra smoky flavor, let the sambal char slightly on the grill.

If you want it spicier, add more fresh chilies or a little cayenne.

Start Cooking

Disclaimer

Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 392kcal (20%)Carbohydrates: 32g (11%)Protein: 53g (106%)Fat: 8g (12%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 156mg (52%)Sodium: 1434mg (62%)Potassium: 1371mg (39%)Fiber: 4g (17%)Sugar: 17g (19%)Vitamin A: 1353IU (27%)Vitamin C: 208mg (252%)Calcium: 95mg (10%)Iron: 4mg (22%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Equipment

barbecue grill charcoal grill is best for smoky flavor, but a gas grill works too
Grill grate
Tongs for handling the fish and banana leaves
Knife for trimming and portioning
cutting board
blender to make the sambal paste
mixing bowls
Spoon to spread sambal over the fish
kitchen scissors for cutting banana leaves
small saucepan to cook the sambal before grilling
Brush for oiling banana leaves or grill
aluminum foil backup if banana leaves are unavailable
meat thermometer optional, to check doneness
Serving platter
oven broiler if you don’t have an outdoor grill
parchment paper to help with cleanup

Keyword banana leaf, comfort food, grilled, rice, sambal, seafood, spicy, Tamarind

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Grilled Sambal Stingray