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Ikan Pari Bakar (Malaysian Style Baked Sting Ray)

D is not particularly fond of fish. So, the other day when he started pestering me to buy Sting Ray, I was a bit surprised. As soon as the fish was brought home, he searched and gave me the recipe of Ikan Pari Bakar, from Tasty Kitchen. On reading the recipe, I figured that it was similar to the sti
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side Dish
Servings 4 serving


  • 1 Lime
  • to taste Salt
  • 1 teaspoon Tamarind Paste
  • xbd cups Water Warm
  • 4 shallots
  • 2 cloves Garlic cloves
  • 1/2 Ginger "
  • 1 Lemongrass stalk White Tender Ends Only
  • 1 teaspoon Fish sauce
  • 2 teaspoons Chilli Paste
  • 1 teaspoon Brown sugar

For Garnish

  • 1 Onion Thinly Sliced
  • 1 Wedges Lime Cut Into
  • 4 sprigs Coriander powder


  • Rub the stingray pieces with the juice of the lemon and salt. Keep aside.
  • Dilute tamarind paste in warm water. Keep aside.
  • Grind shallots, garlic, ginger, lemongrass, fish sauce and chili paste to form a paste.
  • Heat oil in a pan.
  • Add the paste and cook for about 3-5 minutes until it turns a darker shade of brown and becomes clumpy and thick.
  • Pour in tamarind juice and sugar and let it simmer on medium low until it has thickened.
  • Adjust seasoning if necessary.
  • Allow to cool.
  • Meanwhile, preheat oven to 200xbaC.
  • 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.
  • Pour the remaining paste on the top.
  • 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 or further, depending on the size of the fish pieces.
  • Remove from oven and open foil carefully. If the flesh is all white and flakes easily, itu2019s done.
  • Garnish with red onion slices, lime wedges and sprigs of coriander.
  • Serve hot with Salad and Rice/ Mashed potatoes.