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pari-bakar-recipe-grilled-stingray-with-sambal

Pari Bakar Recipe (Grilled Stingray with Sambal)

A delicious grilled stingray dish with spicy sambal.
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Preparation Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Malaysian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 kg Stingray cleaned and cut into pieces
  • 2 tablespoon Oil

Sambal Ingredients

  • 10 Dried Chilies soaked in hot water
  • 5 Shallots peeled
  • 3 cloves Garlic peeled
  • 1 inch Ginger peeled and sliced
  • 1 tablespoon Tamarind Paste mixed with 2 tablespoon water
  • 1 teaspoon Salt to taste
  • 1 teaspoon Sugar to taste

Instructions 

  1. 1. Blend the dried chilies, shallots, garlic, and ginger into a smooth paste.
  2. 2. Heat oil in a pan and fry the paste until fragrant.
  3. 3. Add tamarind paste, salt, and sugar. Cook for another 5 minutes.
  4. 4. Preheat the grill. Brush stingray pieces with oil.
  5. 5. Grill the stingray for about 7 minutes on each side, basting with sambal.
  6. 6. Serve hot with extra sambal on the side.

Nutritional Value

Calories: 250kcal | Carbohydrates: 10g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 500mg | Potassium: 400mg | Fiber: 2g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg

Keywords

Grilled Stingray, Sambal, Seafood
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