Pari Bakar Recipe (Grilled Stingray with Sambal)

Stingray: A type of fish that has a firm texture and mild flavor, perfect for grilling.

Oil: Used for frying the sambal paste and brushing on the stingray to prevent sticking.

Dried chilies: Provides the heat and depth of flavor in the sambal paste.

Shallots: Adds a sweet and aromatic base to the sambal paste.

Garlic: Enhances the flavor profile with its pungent and savory notes.

Ginger: Adds a warm, spicy undertone to the sambal paste.

Tamarind paste: Contributes a tangy and slightly sweet flavor, balancing the heat of the chilies.

Salt: Enhances the overall flavor of the dish.

Sugar: Balances the spiciness and adds a hint of sweetness to the sambal paste.

When blending the dried chilies, shallots, garlic, and ginger, ensure they are thoroughly soaked and softened. This will help achieve a smoother paste, which is crucial for an even distribution of flavors in your sambal. Additionally, when frying the paste, keep the heat at a medium level to avoid burning the ingredients, which can impart a bitter taste to the sambal.

• stingray - Substitute with mackerel: Mackerel has a similar firm texture and can hold up well to grilling, making it a good alternative to stingray.

• oil - Substitute with coconut oil: Coconut oil adds a subtle tropical flavor that complements the sambal well.

• dried chilies - Substitute with fresh red chilies: Fresh red chilies can provide a similar level of heat and flavor, though you may need to adjust the quantity to match the spice level.

• shallots - Substitute with red onions: Red onions have a similar flavor profile to shallots and can be used in a pinch.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though fresh garlic is preferred for its robust flavor.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile to ginger, making it a suitable substitute.

• tamarind paste - Substitute with lemon juice: Lemon juice can provide the necessary acidity and tanginess, though it lacks the unique flavor of tamarind.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor of the dish.

• sugar - Substitute with honey: Honey can provide a similar sweetness with a slightly different flavor profile, adding a touch of complexity to the dish.

• Allow the grilled stingray to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.

• Place the cooled stingray pieces in an airtight container. If you have multiple pieces, layer them with parchment paper to prevent sticking.

• Store the container in the refrigerator if you plan to consume the pari bakar within 2-3 days. This keeps the fish fresh and maintains its flavor.

• For longer storage, wrap each piece of grilled stingray tightly in plastic wrap or aluminum foil. This helps to prevent freezer burn and preserves the taste.

• Place the wrapped stingray pieces in a freezer-safe bag or container. Label it with the date to keep track of how long it has been stored.

• Freeze the pari bakar for up to 2 months. Beyond this period, the quality may start to decline.

• When ready to eat, thaw the stingray in the refrigerator overnight. This ensures even thawing and maintains the texture.

• Reheat the grilled stingray in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat it on a grill for a few minutes on each side.

• Serve with freshly made sambal to enhance the flavors, as the sambal might lose some of its potency during storage.

• Preheat your oven to 350°F (175°C). Place the stingray pieces on a baking sheet lined with aluminum foil. Cover them with another piece of foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• For a quick reheat, use a microwave. Place the stingray pieces on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway to ensure even heating.

• If you prefer a stovetop method, heat a non-stick pan over medium heat. Add a small amount of oil to the pan. Place the stingray pieces in the pan and cover with a lid. Heat for about 3-5 minutes on each side, or until warmed through.

• To retain the smoky flavor, you can reheat the stingray on a grill. Preheat the grill to medium heat. Place the stingray pieces on the grill and cover. Heat for about 3-4 minutes on each side, basting with any leftover sambal to keep it moist.

• For an air fryer, preheat to 350°F (175°C). Place the stingray pieces in the basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Blender: To blend the dried chilies, shallots, garlic, and ginger into a smooth paste.

• Pan: To heat the oil and fry the paste until fragrant.

• Spatula: To stir the paste while frying.

• Basting brush: To brush the stingray pieces with oil and baste with sambal while grilling.

• Grill: To cook the stingray pieces for about 7 minutes on each side.

• Tongs: To flip the stingray pieces on the grill.

• Serving plate: To serve the grilled stingray with extra sambal on the side.

• Knife: To cut the stingray into pieces if not pre-cut.

• Cutting board: To place the stingray while cutting.

• Small bowl: To mix the tamarind paste with water.

Prepare the sambal in advance: Blend and cook the sambal paste a day before. Store it in the fridge to save time on cooking day.

Use pre-cleaned stingray: Buy stingray that is already cleaned and cut to save prep time.

Soak chilies ahead: Soak the dried chilies in hot water earlier to speed up the blending process.

Preheat the grill: Start preheating the grill while you prepare the other ingredients to save time.

Batch cooking: Grill multiple pieces of stingray at once to reduce overall cooking time.