Ikan Bakar Pari

Nutrition · per serving

Steps

1. 1

   Preheat a grill or grill pan to medium-high heat. If using banana leaves, briefly pass each piece over the heat for a few seconds until flexible, then wipe clean. This prevents cracking when folding.

   2 pieces, about 25 x 20 cm each banana leaf
2. 2

   Make the sambal marinade: blend or pound the shallots, garlic, fresh red chilies, bird's eye chilies, lemongrass, and ginger to a coarse paste. Mix in the coconut oil, sea salt, and lime juice. The paste should be thick enough to cling to the fish, not watery.

   80 g shallots, roughly sliced15 g garlic cloves40 g fresh red chilies, sliced10 g bird's eye chilies20 g lemongrass, tender inner part only, sliced10 g fresh ginger15 ml coconut oil5 g sea salt20 ml lime juice
3. 3

   Pat the stingray dry, then rub it all over with the sambal marinade, pressing the paste into the surface. Let it stand for 5 minutes while the grill finishes heating; a short rest helps the seasoning adhere.

   500 g stingray wing, trimmed into 2 portions
4. 4

   Brush the banana leaves lightly with coconut oil. Place one piece of stingray on each leaf and spread any remaining marinade on top. Fold the leaves loosely around the fish, leaving a little space for heat circulation.

   2 pieces, about 25 x 20 cm each banana leaf10 ml coconut oil500 g stingray wing, trimmed into 2 portions
5. 5

   Grill the wrapped stingray for 6-8 minutes on the first side, then turn and grill for another 5-7 minutes. The banana leaf should char in spots and smell fragrant. The fish is done when the flesh turns opaque and flakes easily at the thickest part; if needed, open one parcel and cook 1-2 minutes more.

   2 pieces, about 25 x 20 cm each banana leaf500 g stingray wing, trimmed into 2 portions
6. 6

   Rest the parcels for 2 minutes off the heat so the juices settle, then open carefully to avoid steam burns. Serve immediately with lime wedges for squeezing over and sliced cucumber alongside to cool the heat.

   1 whole lime (about 60 g) lime, cut into wedges100 g cucumber, sliced

Origin & History

Ikan bakar, meaning 'grilled fish,' is a beloved Malaysian hawker and seaside specialty with many regional variations. Pari, or stingray, is especially popular because its firm, moist flesh stands up well to sambal and high heat. Wrapping the fish in banana leaf is a traditional technique that protects it from drying out while adding a subtle herbal aroma.