Baked Stingray (Pari Bakar) Recipe

Name: Baked Stingray (Pari Bakar)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Rub the stingray slice with the juice of the lemon and sprinkle on 1 tablespoon salt.
2
Set aside while you make the paste.
3
Dissolve tamarind paste in warm water and sieve out seeds and membrane.
4
Set aside.
5
In a blender or mortar and pestle, grind shallots, garlic, ginger, lemongrass, belacan and chili paste until it forms a paste.
6
I let mine remain coarser but you can go as smooth as your blender allows.
7
Stir in oil.
8
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.
9
Pour in tamarind juice and palm sugar and let it simmer on medium low until it has thickened.
10
Adjust seasoning if necessary.
11
Leave to cool for 5 minutes.
12
Meanwhile, preheat oven to 400 degrees F or 200 degrees C.
13
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.
14
Tear out a slightly smaller sheet of baking paper and place on aluminium foil.
15
Place 1-2 tablespoons of tamarind chili paste on the baking paper.
16
Place the sting ray on top and slather on the remaining paste on the top side.
17
Wrap the stingray well with foil, making sure sides are pressed in and sealed well.
18
Place on the baking sheet and bake for 15-20 minutes.
19
Remove from oven and open foil carefully.
20
If the flesh is all white and flakes easily, its done.
21
Garnish with red onion slices, lime wedges and sprigs of coriander.
22
Savour with a good bowl of rice and a simple salad.
23
Recipe adapted from MalaysianFood.net.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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), and more.

Yes, Baked Stingray (Pari Bakar) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Stingray (Pari Bakar)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions