Are you looking for a mouthwatering seafood recipe that will surely impress your family and friends? Look no further, as we bring you an amazing recipe for ikan pari bakar, a delightful grilled stingray dish. Bursting with flavors and easy to make, this recipe is a must-try for seafood enthusiasts.
Grilled stingray, also known as ikan pari bakar, is a popular dish in Southeast Asia, especially in Malaysia and Singapore. It is a fantastic combination of tender stingray meat, marinated in a blend of aromatic spices, and grilled to perfection. The result is a smoky, flavorful, and succulent dish that will leave you wanting more.
Ingredients
- 500g stingray fillets
- 2 tablespoons tamarind paste
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 thumb-sized ginger, grated
- 2 red chilies, sliced
- 1 tablespoon vegetable oil
- Salt and pepper to taste
To make this delicious ikan pari bakar, you will need some key ingredients. Here's a breakdown of what you will need:
Stingray Fillets
The star of this dish is the stingray fillets. Make sure to choose fresh stingray fillets from a reputable fishmonger or seafood market. The fillets should be firm, with no unpleasant odor.
Tamarind Paste
Tamarind paste adds a tangy and slightly sweet flavor to the marinade. It is made from the pulp of tamarind fruits and is a common ingredient in Southeast Asian cuisine.
Soy Sauce
Soy sauce adds depth and saltiness to the marinade. Opt for a high-quality soy sauce for the best flavor.
Fish Sauce
Fish sauce is a staple in Southeast Asian cooking and adds a rich umami flavor to the marinade. It is made from fermented fish and salt.
Brown Sugar
Brown sugar provides a touch of sweetness to balance out the flavors of the marinade. It also helps to create a caramelized crust on the grilled stingray.
Garlic and Ginger
Minced garlic and grated ginger add aromatic notes to the marinade. These ingredients infuse the stingray fillets with a delightful fragrance.
Red Chilies
Sliced red chilies give the marinade a hint of spiciness. Adjust the amount of chilies according to your preference for heat.
Vegetable Oil
Vegetable oil helps to bind the marinade ingredients together and prevent the stingray fillets from sticking to the grill.
Salt and Pepper
Season the marinade with salt and pepper to enhance the flavors of the dish. Use these seasonings sparingly, as the soy sauce and fish sauce already contain salt.
Instructions
- In a bowl, combine tamarind paste, soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, sliced red chilies, vegetable oil, salt, and pepper. Mix well to create a marinade.
- Place the stingray fillets in a shallow dish or ziplock bag. Pour the marinade over the fillets, making sure they are well-coated. Marinate for at least 30 minutes, or overnight in the refrigerator for enhanced flavors.
- Preheat your grill to medium-high heat. If you don't have a grill, you can also use a grill pan or oven broiler.
- Remove the stingray fillets from the marinade, allowing any excess marinade to drip off. Place the fillets on the preheated grill and cook for about 4-5 minutes on each side, or until the fish is cooked through and has nice grill marks.
- Once cooked, transfer the grilled stingray to a serving plate and garnish with fresh herbs and lime wedges.
- Serve your ikan pari bakar hot with steamed rice and a side of sambal belacan for an extra kick of flavor.
Now that you have gathered all the ingredients and followed the marinating process, it's time to grill the stingray fillets to perfection. Here's a step-by-step guide on how to do it:
Step 1: Preheat the Grill
Before grilling the stingray fillets, make sure to preheat your grill to medium-high heat. This will ensure that the fish cooks evenly and develops a beautiful charred crust.
Step 2: Remove the Fillets from the Marinade
Take the stingray fillets out of the marinade, shaking off any excess liquid. Allow the fillets to sit at room temperature for a few minutes before grilling.
Step 3: Grill the Stingray
Place the fillets on the preheated grill, making sure to leave some space between each piece. Grill the stingray for approximately 4-5 minutes on each side. The exact grilling time may vary depending on the thickness of the fillets.
Step 4: Check for Doneness
To check if the stingray is cooked through, insert a fork or skewer into the thickest part of the fillet. If it easily flakes apart and is opaque in the center, it is done. Be careful not to overcook the fish, as it can become dry.
Step 5: Garnish and Serve
Transfer the grilled stingray to a serving plate and garnish it with fresh herbs, such as cilantro or Thai basil, and lime wedges. The herbs add a pop of freshness, while the lime wedges provide a tangy element that complements the flavors of the dish.
Step 6: Pair with Sides
Ikan pari bakar is traditionally served with steamed rice and a side of sambal belacan. The steamed rice acts as a neutral base to soak up the delicious marinade, while the sambal belacan, a spicy chili paste, adds an extra kick of flavor. Feel free to customize your sides according to your preferences.
Nutrition
Here's an overview of the nutritional value per serving of this delicious ikan pari bakar:
- Calories: 250
- Protein: 25g
- Fat: 10g
- Carbohydrates: 15g
- Fiber: 2g
It's important to note that the nutritional value may vary slightly depending on the specific ingredients and portions used. However, ikan pari bakar is generally a nutritious dish that provides a good balance of protein, healthy fats, and carbohydrates.
In conclusion, ikan pari bakar is a delectable grilled stingray dish that is easy to make and bursting with flavors. With its tender meat and aromatic spices, it is sure to be a hit at your next seafood feast. So, gather your ingredients, fire up the grill, and indulge in this mouthwatering recipe that will transport your taste buds to Southeast Asia.