Ikan Pari Bakar Sambal Cili
Ikan pari bakar sambal cili is a Malay-style dish of grilled stingray coated with a spicy chili sambal.Ikan pari = stingrayBakar = grilled or roastedSambal cili = chili paste/sauce, often made with chilies, shallots, garlic, shrimp paste (belacan), and sometimes tamarindIt is commonly grilled in a banana leaf and served with lime or calamansi. The flavor is smoky, spicy, savory, and slightly tangy.
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Ingredients
Fish
- 2 pounds stingray cleaned, skinned or skate wing, cut into 4 portions
- 1 tablespoon lime juice
- ½ teaspoon ground turmeric
- ¾ teaspoon kosher salt
- 1 large banana leaf rinsed and softened over low heat, or heavy-duty aluminum foil
- 1 tablespoon neutral oil for brushing
- Lime wedges for serving
Chili sambal
- 10 dried red chiles such as guajillo or New Mexico chiles
- 1–2 fresh Thai chiles optional
- 4 medium shallots coarsely chopped
- 4 garlic cloves
- 1 stalk lemongrass tender inner portion thinly sliced
- 1 teaspoon toasted shrimp paste (belacan), optional
- ¼ cup neutral oil
- 1 tablespoon tamarind concentrate
- 2 tablespoons warm water
- 1 tablespoon brown sugar
- ½ teaspoon kosher salt plus more to taste
Instructions
- Soften the dried chiles: Remove the stems and most of the seeds. Cover the chiles with hot water and soak for 15–20 minutes. Drain.
- Blend the sambal: Blend the softened chiles, fresh chiles, shallots, garlic, lemongrass, shrimp paste, and 2–3 tablespoons water into a thick paste.
- Cook the sambal: Heat ¼ cup oil in a skillet over medium-low heat. Add the chili paste and cook for 10–15 minutes, stirring frequently, until darkened, fragrant, and glossy. Mix the tamarind concentrate with 2 tablespoons warm water, then stir it into the sambal with the brown sugar and salt. Cook for another 2–3 minutes. Taste and adjust the salt, sugar, or tamarind. Let cool slightly.
- Season the fish: Pat the stingray dry. Rub it with lime juice, turmeric, and ¾ teaspoon salt. Let stand for 10 minutes.
- Prepare the grill: Heat a grill to medium-high, about 400°F. Place the banana leaf on a large sheet of foil for support and lightly brush it with oil.
- Assemble: Spread a thin layer of sambal over the banana leaf. Place the fish on top and coat generously with more sambal, reserving a little for serving. Loosely fold the leaf and foil around the fish, leaving a small opening for steam to escape.
- Grill: Grill for 6–8 minutes per side, depending on thickness. Open the packet during the final 2–3 minutes for a lightly charred finish. The fish is ready when opaque, easily separates from the cartilage, and reaches 145°F internally.
- Serve: Serve hot with the reserved sambal and lime wedges. Steamed rice, sliced cucumber, and grilled vegetables make good accompaniments.
Broiler option:
- Broiler option: Place the banana-leaf-lined fish on a baking sheet and broil 6–8 inches from the heat for about 10–14 minutes, turning once if practical.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 454kcal (23%)Carbohydrates: 21g (7%)Protein: 49g (98%)Fat: 19g (29%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 11gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 141mg (47%)Sodium: 989mg (43%)Potassium: 488mg (14%)Fiber: 3g (13%)Sugar: 12g (13%)Vitamin A: 1084IU (22%)Vitamin C: 168mg (204%)Calcium: 43mg (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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