Simple Way to Make Award-winning BBQ Stingray Fish (ikan Pari Bakar)

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, bbq stingray fish (ikan pari bakar). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

BBQ Stingray Fish (ikan Pari Bakar) is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. BBQ Stingray Fish (ikan Pari Bakar) is something which I’ve loved my entire life. They are nice and they look fantastic.

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

The ingredients needed to make BBQ Stingray Fish (ikan Pari Bakar):

1. Get 1½ - 2 lb whole Stingray
2. Take 1½ tsps palm sugar
3. Make ready salt
4. Prepare 1 lemon juice of
5. Prepare 2 tbsps vegetable oil
6. Get 1 tbsp tamarind paste
7. Make ready 1 cup water warm
8. Get banana leaf aluminum foil ] piece of   a large
9. Get 2 - 4 water toothpicks , soaked in min
10. Prepare kaffir leaves cut into halves [wedges]
11. Get 1 onion , sliced , for garnish
12. Take cilantro ], for garnish
13. Get shallots , peeled
14. Take 4 garlic , peeled
15. Make ready 1 inch ginger fresh , peeled
16. Get 2 lemongrass stalks , tender ends only
17. Prepare 4 - 6 chilies water dried , softened in hot
18. Make ready 1½ tsps shrimp paste Anchovy dried ] or Extract Powder belacan ,
19. Take 3 tbsps chili paste or to tastes ,

Steps to make BBQ Stingray Fish (ikan Pari Bakar):

1. 1. Rub stingray with lemon juice and salt, set aside for 10 min
2. 2. In a small bowl, using your fingers, mix tamarind paste with warm water, strain, discard seeds, set aside
3. 3. Using a mortar & pestle or blender, grind shallots, garlic, ginger, lemongrass, dried chilies, belacan(shrimp paste) and chili paste
4. 4. Heat wok on high, add oil, stir-fry ground paste till quite toasted, 3-5 min
5. 5. Add tamarind, sugar, salt to taste, reduce heat to med, simmer till sauce is thicken slightly
6. 6. Remove from heat, allow sauce to cool
7. 7. Soften banana leaf in hot water, dry well with a tea towel, lightly coat with vegetable oil
8. 8. 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
9. 9. Fold the banana leaf into a packet, secure with toothpicks
10. 10. 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
11. 11. Garnish with sliced onions, coriander leaves and lime wedges
12. 12. Serve hot with steamed rice or a fresh salad

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