Baked Stingray (Pari Bakar)
- 1 pound Stingray Slice
- 1 whole Small Lemon (or 1/2 A Large Lemon)
- 1 Tablespoon Salt, Plus More As Needed
- 1 Tablespoon Tamarind Paste (asam Jawa)
- 1/2 cups Warm Water
- 4 whole Shallots, Peeled
- 2 cloves Garlic, Peeled
- 1 piece (1/2 Inch Size) Ginger, Peeled
- 1 stalk Lemongrass, White Tender Ends Only
- 1 teaspoon Belacan/Shrimp Paste (or 1 Teaspoon Fish Sauce)
- 2 teaspoons Chilli Paste
- 1 Tablespoon Vegetable Oil
- 4 whole Red Chilies, Softened In Warm Water
- 1 teaspoon Palm Sugar Or Brown Sugar
- 1 whole Red Onion, Thinly Sliced (to Garnish)
- 1 whole Kaffir Lime (or Calamansi Lime), Cut Into Wedges (to Garnish)
- 4 sprigs Coriander To Garnish
- Cooked Rice, To Serve
- Rub the stingray slice with the juice of the lemon and sprinkle on 1 tablespoon salt.
- Set aside while you make the paste.
- Dissolve tamarind paste in warm water and sieve out seeds and membrane.
- Set aside.
- In a blender or mortar and pestle, grind shallots, garlic, ginger, lemongrass, belacan and chili paste until it forms a paste.
- I let mine remain coarser but you can go as smooth as your blender allows.
- Stir in oil.
- In a very hot frying pan, toast the paste for about 3-5 minutes until it turns a darker shade of brown and becomes clumpy and thick.
- Pour in tamarind juice and palm sugar and let it simmer on medium low until it has thickened.
- Adjust seasoning if necessary.
- Leave to cool for 5 minutes.
- Meanwhile, preheat oven to 400 degrees F or 200 degrees C.
- Tear out a large piece of aluminium foil, large enough to fold twice over to form a pocket for the sting ray to sit in comfortably.
- Tear out a slightly smaller sheet of baking paper and place on aluminium foil.
- Place 1-2 tablespoons of tamarind chili paste on the baking paper.
- Place the sting ray on top and slather on the remaining paste on the top side.
- Wrap the stingray well with foil, making sure sides are pressed in and sealed well.
- Place on the baking sheet and bake for 15-20 minutes.
- Remove from oven and open foil carefully.
- If the flesh is all white and flakes easily, its done.
- Garnish with red onion slices, lime wedges and sprigs of coriander.
- Savour with a good bowl of rice and a simple salad.
- Recipe adapted from MalaysianFood.net.
stingray slice, lemon, salt, tamarind, water, shallots, garlic, ginger, white tender, shrimp, chilli paste, vegetable oil, red chilies, sugar, red onion, rice
Taken from tastykitchen.com/recipes/main-courses/baked-stingray-pari-bakar/ (may not work)