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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Ingredients
Stingray
- 2 pounds stingray wing cleaned, skinless, cut into 4 portions
- 1 tablespoon lime juice
- ½ teaspoon kosher salt
- 2 large banana-leaf pieces thawed if frozen or use heavy-duty aluminum foil
Sambal
- 10 dried red chiles stems removed
- 3 shallots roughly chopped
- 3 garlic cloves
- 1 stalk lemongrass tender inner portion chopped
- 1 teaspoon shrimp paste
- ¼ cup neutral cooking oil divided
- 1 tablespoon tamarind concentrate
- 1 tablespoon packed brown sugar
- ½ teaspoon kosher salt
- 2–4 tablespoons water
For serving:
- Lime wedges
- cucumber sliced
- red onion thinly sliced
Instructions
- Cover the dried chiles with boiling water and soak for 15 minutes. Drain.
- Blend the softened chiles, shallots, garlic, lemongrass, shrimp paste, 2 tablespoons oil, and 2 tablespoons water into a paste.
- Heat the remaining 2 tablespoons oil in a skillet over medium heat. Add the chile paste and cook for 8–10 minutes, stirring frequently, until darkened and fragrant. Stir in the tamarind, brown sugar, and salt. Add a little water if it becomes too thick. Remove from the heat.
- Pat the stingray dry. Rub with lime juice and salt, then coat both sides with the sambal. Reserve a little sambal for serving only if it has not touched raw seafood.
- Heat a gas or charcoal grill to medium-high, about 400–425°F. Clean and oil the grates. Rinse the banana leaves and briefly warm them over the grill until pliable.
- Place the stingray portions on banana leaves or heavy-duty foil. Grill with the lid closed for 5–7 minutes per side, depending on thickness. The flesh should be opaque and separate easily from the cartilage, reaching 145°F internally.
- Rest for 2–3 minutes. Serve hot with lime wedges, cucumber, red onion, and additional cooked sambal.
- Replace the homemade sambal with about ¾ cup prepared sambal oelek, mixed with 1 tablespoon brown sugar, 1 tablespoon tamarind concentrate, and 1 teaspoon shrimp paste.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 415kcal (21%)Carbohydrates: 23g (8%)Protein: 49g (98%)Fat: 14g (22%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 141mg (47%)Sodium: 852mg (37%)Potassium: 465mg (13%)Fiber: 2g (8%)Sugar: 11g (12%)Vitamin A: 1075IU (22%)Vitamin C: 165mg (200%)Calcium: 39mg (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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