BBQ Stingray Fish (ikan Pari Bakar)
BBQ Stingray Fish (ikan Pari Bakar)

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, bbq stingray fish (ikan pari bakar). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

BBQ Stingray Fish (ikan Pari Bakar) is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. BBQ Stingray Fish (ikan Pari Bakar) is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook bbq stingray fish (ikan pari bakar) using 19 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make BBQ Stingray Fish (ikan Pari Bakar):
  1. Make ready 1½ - 2 lb whole Stingray
  2. Take 1½ tsps palm sugar
  3. Get salt
  4. Prepare 1 lemon juice of
  5. Make ready 2 tbsps vegetable oil
  6. Get 1 tbsp tamarind paste
  7. Get 1 cup water warm
  8. Make ready banana leaf aluminum foil ] piece of   a large
  9. Make ready 2 - 4 water toothpicks , soaked in min
  10. Prepare kaffir leaves cut into halves [wedges]
  11. Prepare 1 onion , sliced , for garnish
  12. Make ready cilantro ], for garnish
  13. Prepare shallots , peeled
  14. Prepare 4 garlic , peeled
  15. Make ready 1 inch ginger fresh , peeled
  16. Take 2 lemongrass stalks , tender ends only
  17. Prepare 4 - 6 chilies water dried , softened in hot
  18. Get 1½ tsps shrimp paste Anchovy dried ] or Extract Powder belacan ,
  19. Make ready 3 tbsps chili paste or to tastes ,
Instructions to make BBQ Stingray Fish (ikan Pari Bakar):
    1. Rub stingray with lemon juice and salt, set aside for 10 min
    1. In a small bowl, using your fingers, mix tamarind paste with warm water, strain, discard seeds, set aside
    1. Using a mortar & pestle or blender, grind shallots, garlic, ginger, lemongrass, dried chilies, belacan(shrimp paste) and chili paste
    1. Heat wok on high, add oil, stir-fry ground paste till quite toasted, 3-5 min
    1. Add tamarind, sugar, salt to taste, reduce heat to med, simmer till sauce is thicken slightly
    1. Remove from heat, allow sauce to cool
    1. Soften banana leaf in hot water, dry well with a tea towel, lightly coat with vegetable oil
    1. Spoon and spread half the sauce on the banana leaf, lay the stingray fillets on top, spoon the rest of the sauce on the fish
    1. Fold the banana leaf into a packet, secure with toothpicks
    1. Grill on a hot charcoal BBQ grill or indoor grill or stove top grill pan, 10-15 min, depending on the thickness of the fish, turn over once
    1. Garnish with sliced onions, coriander leaves and lime wedges
    1. Serve hot with steamed rice or a fresh salad

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