Dinner Party · Malaysian
Ikan Pari Bakar
We coat the stingray in a bold, umami heavy sambal paste, then wrap it tight and cook over high heat.
Why This Works
Stingray has a unique, cartilage-dense texture that stands up beautifully to the intense, spicy chili paste.
The Upgrade
Serve with a side of soy-calamansi dip with raw red onions.
Chef's Secret
Michelin TechniqueGrilling in a banana leaf creates a gentle convection steam, keeping the delicate stingray flesh moist while the sambal caramelizes.
Ingredients
Total time including resting: 35 min
Directions
Pat the stingray dry and marinate with lime juice and salt.
5 minMix sambal, garlic, and oil to create a thick paste.
2 minSpread the paste generously over both sides of the stingray.
2 minWrap the fish in the banana leaf, securing with toothpicks.
3 minGrill on a preheated pan over medium-high heat (400°F).
10 minFlip halfway to ensure even charring and steam-cooking.
10 minServe directly in the leaf for a dramatic presentation.
Wine Pairing
Dry Riesling
White Wine
The BottleTrimbach Riesling
The high acidity and petrol-driven mineral notes of this Riesling cut through the dense sambal oils beautifully. Its off-dry leanings tame the spice of the stingray without overwhelming the delicate fish flesh.
Nutrition per Serving
260
calories
35g
protein
5g
carbs
10g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Quick Acar Timun
Quickly pickle sliced cucumbers and red onions in vinegar and sugar to provide a crisp, acidic contrast to the rich sambal.
Ingredients
Directions
Combine rice vinegar, sugar, and salt in a small bowl, whisking until fully dissolved.
Place cucumber slices and red onions in a mixing bowl.
Add the sliced bird's eye chili to the vegetables.
Pour the vinegar solution over the vegetable mixture.
Toss thoroughly to ensure even coating.
Allow to marinate at room temperature for 10 minutes before serving alongside the grilled fish.
Side Dish
Fragrant Coconut Rice
Steamed jasmine rice with a splash of coconut milk balances the spice level of the stingray with a mellow, creamy sweetness.
Ingredients
Directions
Combine rinsed jasmine rice, water, coconut milk, salt, and sugar in a medium saucepan.
If using, add the knotted pandan leaf.
Bring to a boil over medium-high heat, then immediately reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed.
Remove from heat and let stand, covered, for 5 minutes.
Remove and discard the pandan leaf.
Fluff rice gently with a fork and serve, garnished with toasted coconut if desired.
Member Reviews
How did it turn out?
Rate this recipe
Very approachable even for a beginner. Turned out great.
The timing on the steps was spot on. Came out perfect on the first try.