malaysianstingraygrilledpaleoseafoodbanana-leafspicy

Ikan Bakar Pari

Name: Ikan Bakar Pari
Prep time: 15 min
Cook time: 13 min
Total time: 30 min
Yield: 2
Cuisine: Malaysian
Ingredients: 500 g stingray wing, trimmed into 2 portions; 80 g shallots, roughly sliced; 15 g garlic cloves; 40 g fresh red chilies, sliced; 10 g bird's eye chilies; 20 g lemongrass, tender inner part only, sliced; 10 g fresh ginger; 15 ml coconut oil; 5 g sea salt; 20 ml lime juice; 2 pieces, about 25 x 20 cm each banana leaf; 10 ml coconut oil; 1 whole lime (about 60 g) lime, cut into wedges; 100 g cucumber, sliced

Ikan Bakar Pari is smoky, spicy, and vividly fragrant, with tender stingray wrapped in charred banana leaf and coated in a punchy fresh sambal. A squeeze of lime at the table brightens the rich fish and chili heat, while cucumber adds a crisp, cooling contrast.

30 min

2 servings

290 kcal

Malaysian

Ingredients

Sambal marinade

500 gstingray wing, trimmed into 2 portions
80 gshallots, roughly sliced
15 ggarlic cloves
40 gfresh red chilies, sliced
10 gbird's eye chilies
20 glemongrass, tender inner part only, sliced
10 gfresh ginger
15 mlcoconut oil
5 gsea salt
20 mllime juice

For grilling

2 pieces, about 25 x 20 cm eachbanana leaf
10 mlcoconut oil

To finish

1 whole lime (about 60 g)lime, cut into wedges
100 gcucumber, sliced

Instructions

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
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.
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.
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.
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.
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.

Nutrition per serving

290 kcal

Calories

31g

Protein

10g

Carbs

14g

Fat

Fiber

Notes

•For a more authentic smoky flavor, grill over charcoal rather than gas or a grill pan.
•If your stingray piece is thicker than 2 cm, add 2-4 minutes of cooking time.
•Banana leaf is traditional and aromatic, but parchment under foil can work if banana leaf is unavailable.
•This dish is naturally gluten-free and dairy-free; it fits a paleo-style menu well.

Background

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.

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