Grilled Stingray (Ikan Bakar)

Grilled Stingray, also known as Ikan Bakar, is a cherished Malaysian dish marinating tender stingray in a flavorful blend of spices before grilling. It’s appreciated for its smoky aroma and spicy kick. The marinade delivers a blend of sweet, savory, and spicy flavors that elevate the stingray’s natural taste. This dish can be enjoyed as either a main course or a side, offering a unique culinary experience that reflects Malaysia’s rich food culture.

Ingredients

• 2 lbs stingray wings
• 1/4 cup soy sauce
• 2 tbsp chili paste
• 1 tbsp tamarind paste
• 4 cloves garlic, minced
• 1 thumb-sized piece ginger, grated
• 2 stalks lemongrass, minced
• 2 tbsp brown sugar
• 1/4 cup coconut milk
• 1 tbsp vegetable oil

Instructions

1. Preheat grill to medium-high heat 375°F (190°C).
2. In a bowl, mix the soy sauce, chili paste, tamarind paste, garlic, ginger, lemongrass, and brown sugar to create the marinade.
3. Place the stingray wings in a large dish and pour the marinade over them, ensuring they are well coated. Allow to marinate for at least 30 minutes.
4. Grill the marinated stingray wings for about 5-7 minutes per side, basting occasionally with coconut milk to keep them moist.
5. Serve the grilled stingray hot, garnished with a squeeze of lime juice and a side of sambal for extra heat.

Keywords: Dinner, Seafood, Tangy, Exotic, MainCourse, Malaysian

Spice Rack: Soy Sauce, Chili Paste, Tamarind Paste, Garlic, Ginger, Lemongrass, Brown Sugar, Coconut Milk

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