Home » Singapore Cooking » Barbecued Stingray Recipe – Resep Masakan Ikan Pari Panggang

Barbecued Stingray Recipe – Resep Masakan Ikan Pari Panggang

Barbecued Stingray Recipe - Resep Masakan Ikan Pari Panggang

Barbecued Stingray Recipe – Resep Masakan Ikan Pari Panggang

Stingray was an inexpensive and largely ignored fish until relatively recently, when this excellent way of cooking it—slathered with Chilli Sambal, wrapped in banana leaf and grilled over hot charcoal—filtered down from neighbouring Malaysia. Needless to say, the price of stingray has risen with the popularity of this dish. Any other firm white fish like swordfish or mahi-mahi may also be used with delicious results.  

Ingredients :

  • 1 kg (2 lbs) stingray or any other firm white fish fillets, cut into 4 serving pieces
  • 1/4 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 tablespoons fresh lime juice
  • 2 large banana leaf sheets or aluminum foil (30 cm/ 12 in square)
  • Small limes (limau kasturi), halved, to serve

Chilli Sambal

  • 5 red finger-length chillies, deseeded and sliced
  • 3 chili padi (bird’s-eye chillies), deseeded and sliced
  • 3 cloves garlic, peeled
  • 1 tablespoon oil 1/2 tablespoon tomato ketchup
  • 1/2 tablespoon dried prawns, soaked to soften, then drained
  • 1 tablespoon fresh lime juice
  • 1/4 tablespoon sugar
  • Pinch of salt and freshly ground black pepper

Method :

  1. To make the Chilli Sambal, grind the chillies and garlic to a paste in a mortar or blender, adding a little oil if necessary to keep the blades turning. Heat the oil in a wok over low heat and stir-fry the ground paste, tomato ketchup and dried prawns for 5 to 7 minutes. Add the lime juice, sugar, salt and pepper, and stir-fry until the sugar dissolves, about 2 minutes. Remove from the heat and set aside to cool.
  2. Wash the stingray or fish fillets and pat dry with paper towels. Season with the salt, pepper and lime juice, and set aside to marinate for 15 to 20 minutes.
  3. Soften the banana leaves by scalding them with boiling water in a tub or pot for 10 seconds. Drain the leaves and shake dry. Then spoon some Chilli Sambal onto each banana leaf (or aluminium foil sheet) and place 2 pieces of stingray or fish on each one. Spoon more Chilli Sambal on the stingray or fish and rub it into the flesh. Fold both sides of the banana leaves (or aluminium foil) over to form a packet and fasten with toothpicks.
  4. Grill over a low charcoal fire or under a grill for 5 minutes on each side. To serve, place the package on a plate and open. Serve hot with limes halves on the side.

Note : Banana leaves give a special flavour and texture to food when cooking. An alternative is to wrap the fish in aluminum foil, although the flavour of the dish will not be quite the same.

Serves 4
Preparation time : 25 mins
Cooking time : 20 mins


Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi


See also Singapore Cooking “Fish Head Curry Recipe”