The Pioneer Woman Tasty Kitchen
Profile Photo

Baked Stingray (Pari Bakar)

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A really unique firm white fish baked with a nice spice paste.

Ingredients

  • 1 pound Stingray Slice
  • 1 whole Small Lemon (or 1/2 A Large Lemon)
  • 1 Tablespoon Salt, Plus More As Needed
  • 1 Tablespoon Tamarind Paste (asam Jawa)
  • ½ cups Warm Water
  • 4 whole Shallots, Peeled
  • 2 cloves Garlic, Peeled
  • 1 piece (1/2 Inch Size) Ginger, Peeled
  • 1 stalk Lemongrass, White Tender Ends Only
  • 1 teaspoon Belacan/Shrimp Paste (or 1 Teaspoon Fish Sauce)
  • 2 teaspoons Chilli Paste
  • 1 Tablespoon Vegetable Oil
  • 4 whole Red Chilies, Softened In Warm Water
  • 1 teaspoon Palm Sugar Or Brown Sugar
  • 1 whole Red Onion, Thinly Sliced (to Garnish)
  • 1 whole Kaffir Lime (or Calamansi Lime), Cut Into Wedges (to Garnish)
  • 4 sprigs Coriander To Garnish
  • Cooked Rice, To Serve

Preparation

Rub the stingray slice with the juice of the lemon and sprinkle on 1 tablespoon salt. Set aside while you make the paste.

Dissolve tamarind paste in warm water and sieve out seeds and membrane. Set aside.

In a blender or mortar and pestle, grind shallots, garlic, ginger, lemongrass, belacan and chili paste until it forms a paste. I let mine remain coarser but you can go as smooth as your blender allows. Stir in oil.

In a very hot frying pan, toast the paste for about 3-5 minutes until it turns a darker shade of brown and becomes clumpy and thick. Pour in tamarind juice and palm sugar and let it simmer on medium low until it has thickened. Adjust seasoning if necessary. Leave to cool for 5 minutes. Meanwhile, preheat oven to 400ºF or 200ºC.

Tear out a large piece of aluminium foil, large enough to fold twice over to form a pocket for the sting ray to sit in comfortably. Tear out a slightly smaller sheet of baking paper and place on aluminium foil.

Place 1-2 tablespoons of tamarind chili paste on the baking paper. Place the sting ray on top and slather on the remaining paste on the top side.

Wrap the stingray well with foil, making sure sides are pressed in and sealed well. Place on the baking sheet and bake for 15-20 minutes.

Remove from oven and open foil carefully. If the flesh is all white and flakes easily, it’s done.

Garnish with red onion slices, lime wedges and sprigs of coriander. Savour with a good bowl of rice and a simple salad.

Recipe adapted from MalaysianFood.net.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Grilled Orange and Herb Trout
Profile Photo by a12gaugegirl in Main Courses
This grilled trout dinner may be simple and quick to pull...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Sesame Tuna with Wasabi Mayo Sandwich
Profile Photo by In Good Flavor in Main Courses
Tuna steak flavored with sesame oil and toasted sesame seeds served...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Potato with Japanese Fish Cake in Savory Sesame Marinade
Profile Photo by Moon Cho in Main Courses
Cooked in a delicious and savory yet slightly sweet marinade, all...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Macadamia Crusted Coconut Sablefish
Profile Photo by Cheryl Low in Main Courses
Baked Sablefish with Thai-inspired flavors and a delicious macadamia nut crust....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Sushi Roll with Shrimp, Avocado and Black & White Sesame Seeds
Profile Photo by Moon Cho in Main Courses
I am obsessed with any type of sushi roll, especially when...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Intermediate