Kuala Lumpur–Style Sambal Grilled Skate Wing
Kuala Lumpur–Style Sambal Grilled Skate Wing is a Malaysian-inspired seafood dish based on ikan pari bakar.Skate wing—or, more commonly in Malaysia, stingray (ikan pari)—is coated with a spicy sambal made from dried chilies, shallots, garlic, shrimp paste (belacan), tamarind, and sugar. It is then grilled, traditionally on a banana leaf, until tender and lightly charred.The dish is spicy, smoky, savory, sweet, and tangy. It is typically served with steamed rice, cucumber, onions, and lime. Although “Kuala Lumpur–style” describes the recipe’s Malaysian flavors, grilled sambal stingray is especially associated with food stalls across Malaysia and Singapore.
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Ingredients
Fish
- 2 pounds skate wing cleaned and skinned, cut into 4 portions
- 1 tablespoon lime juice
- ½ teaspoon salt
- 1 tablespoon neutral oil
- 2 banana leaves rinsed and cut into large pieces, optional
Sambal
- 10 dried red chilies stems and seeds removed
- 4 shallots roughly chopped
- 3 garlic cloves
- 1 teaspoon fresh ginger grated
- 1 teaspoon toasted belacan (Malaysian shrimp paste)
- 3 tablespoons neutral oil
- 1 tablespoon tamarind concentrate
- 3 tablespoons water
- 1½ tablespoons brown sugar
- ½ teaspoon salt
- 1 cucumber thinly sliced
- 1 small red onion thinly sliced
- Lime wedges
- Steamed rice
Instructions
- Cover the dried chilies with boiling water and soak for 15 minutes. Drain.
- Blend the softened chilies, shallots, garlic, ginger, belacan, and 2–3 tablespoons water until relatively smooth.
- Heat 3 tablespoons oil in a skillet over medium heat. Add the chili paste and cook for 8–10 minutes, stirring frequently, until darkened and fragrant. Stir in the tamarind, 3 tablespoons water, brown sugar, and salt. Cook for another 2–3 minutes. Let cool slightly.
- Pat the skate wing dry. Rub it with lime juice and salt, then coat both sides with about three-quarters of the sambal. Reserve the remainder for serving. Marinate for 15–30 minutes.
- Heat a grill to medium-high, approximately 400°F. Lightly brush the banana leaves—or grill grates—with oil. If using banana leaves, briefly warm them over the grill until flexible.
- Place the fish on the banana leaves and grill with the lid closed for 5–7 minutes per side, depending on thickness. The flesh should be opaque, pull away easily from the cartilage, and reach 145°F internally.
- Oven option: Bake on a banana-leaf- or foil-lined sheet at 425°F for 12–16 minutes, broiling for the final 1–2 minutes.
- Spoon the reserved sambal over the fish. Serve immediately with steamed rice, cucumber, red onion, and lime wedges.
Fresh skate should smell mild, not strongly of ammonia. Stingray sold as ikan pari can be prepared using the same recipe.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 443kcal (22%)Carbohydrates: 25g (8%)Protein: 50g (100%)Fat: 16g (25%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 9gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 141mg (47%)Sodium: 847mg (37%)Potassium: 595mg (17%)Fiber: 3g (13%)Sugar: 15g (17%)Vitamin A: 1129IU (23%)Vitamin C: 170mg (206%)Calcium: 57mg (6%)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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