Recipe: Yummy BBQ Stingray Fish (ikan Pari Bakar)

BBQ Stingray Fish (ikan Pari Bakar).

You can cook BBQ Stingray Fish (ikan Pari Bakar) using 19 ingredients and 12 steps. Here is how you cook it.

Ingredients of BBQ Stingray Fish (ikan Pari Bakar)

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

BBQ Stingray Fish (ikan Pari Bakar) instructions

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.