Grilled Ikan Pari

Ikan Pari Bakar or Grilled Stingray in English, a popular dish in Malaysia where marinated stingrays are grilled in banana leaf with a special  hot and spicy sauce. A very unusual fish to grill but trust me this is really good, once cooked correctly imagine tuna which have a very tender and juicy texture, it flakes so easily and you won’t have problems with fish bones there is none obstructing the meat and it’s all located in the middle like a soft pork cartilage.

If you’ve been to Malaysia and ate in Food Courts like “Ming Tien” Food Court in SS24, Petaling Jaya, “Asia Cafe” in SS15 Subang Jaya or any Food Courts or Hawker Stalls in Malaysia then most probably you know what this dish is all about. They cook this as you order so you feel tortured with the aroma of this wonderful dish as you wait.

Grilled Ikan Pari
Prep time
Cook time
Total time
Serves: 2-3
Grilled Ikan Pari
  • 1 big chunk of stingray
  • large piece of banana leaf
  • aluminium foil
  • 6 cloves garlic
  • ½ thumb sized ginger
  • 1 small shallot
  • 2 stalks lemongrass
  • 2 tsp Belachan or bagoong (shrimp paste)
  • 3 tbsp chili paste
  • 2 tbsp brown sugar
  • 1 tbsp tamarind paste or powder
  • juice from 1 lemon
  • ¼ cup water
  • salt
  • oil
  • Soy Sauce with Lemon Juice
  • Chilli Garlic Sauce
  1. Rub stingray with lemon juice and salt then set aside for 15 minutes
  2. In a stove top or grill, run the banana leaf in heat until it releases its natural oil and soften, be careful not to burn the leaf. Set it aside.
  3. In a food processor blend together garlic, ginger, shallots, lemongrass, Belachan/bagoong and chili paste to form a paste.
  4. Heat up a wok on medium high then add oil. Once it’s hot add paste and stir fry until caramelized and fragrant.
  5. Add stingray then sear on one side for 2 minutes, then do it again on the other side.
  6. Place the banana leaf in a sheet of aluminium foil, fold edges to form a packet. Remove the stingray leaving the sauce in the wok then place on top of banana leaf. Set it aside
  7. Back to the wok, add tamarind paste, salt, sugar and water to deglaze then simmer until sauce thickens. Remove from heat then pour on stingray. Place stingray on grill or barbecue and cook for 5 minutes on each side or more depending on the thickness of the stingray.
  8. Serve with rice while hot.



14 Responses

  1. I would love to taste this.
    🙂 Mandy

  2. nors says:

    Sarap pulutan nya…..

  3. That looks delicious and now that I have a source for banana leaves, I’ll try this.

  4. Tessa says:

    Wow! I’ve never seen a stingray dish before. The cut of fish is beautiful with the sambal drizzled down the middle.

  5. machisan says:

    Your photos are simply breathtaking, ridiculously beautiful! And your writing also, this recipe just looks amazing. You make something so simple seem so gorgeous!

  6. Nami | Just One Cookbook says:

    Sounds very exotic and I’d love to eat this!!

  7. peachkins says:

    I haven’t eaten a stingray in my life!!

  8. Kristy says:

    I’ve never heard of or eaten sting ray, but this looks and sounds like something I would love.

  9. Dear Raymund,

    This “ikan bakar’ is certainly one of the most popular Malaysian dishes. I love the stringy texture of the meat and it’s always delicious when dipped into a spicy sambal with that squeeze of lemon or lime juice.

  10. I used to LOOOOOVE ikan bakar growing up! The word bakar made me thought of all of the yummy food that I loved eating back home!!!! Thanks for sharing.

  11. foodjaunts says:

    Interesting. I’ve always avoided rays because of the urea aspect. I could definitely give this a shot though, the flavor combination on it looks delicious and perfect for summertime.

  12. Chilli stingray !! This makes my mouth water just thinking about it ! I am so lucky to be able to get this relatively easily here in Singapore and you are SO right – the smell drives you crazy having to wait for it to cook but the payoff is soooo worth it.

  13. sambal pari bakar, sedapnye………

Leave a Reply, your comments are my inspiration

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: