Barbecued stingray, also known as “Ikan Bakar,” is a beloved dish in Singaporean cuisine, celebrated for its unique flavor and smoky aroma. This local delicacy has gained popularity not only among locals but also tourists seeking an authentic culinary experience.
Ingredient Requirements
To prepare barbecued stingray, you will need the following ingredients:
Stingray fillet: 500g, cleaned and descaled
Marinade:
3 tablespoons of sambal chili paste
2 tablespoons of lime juice
1 tablespoon of soy sauce
1 tablespoon of fish sauce
1 tablespoon of palm sugar
1 teaspoon of minced garlic
1 teaspoon of minced ginger
Banana leaves: large enough to wrap the stingray
Additional garnishes: lime wedges, sliced cucumber, and fresh coriander
Preparation Steps
1. Marinate the Fish: In a bowl, combine the sambal chili paste, lime juice, soy sauce, fish sauce, palm sugar, garlic, and ginger. Mix well and coat the stingray fillet with the marinade. Allow it to sit in the refrigerator for at least 30 minutes to absorb the flavors.
2. Prepare the Banana Leaves: Gently heat the banana leaves over an open flame or a hot skillet to make them pliable. This step enhances the aroma and protects the stingray during grilling.
3. Wrap the Stingray: Place the marinated stingray onto the banana leaves and wrap it securely, creating a parcel.
4. Barbecue: Preheat the grill over medium heat. Place the wrapped stingray on the grill and cook for about 1520 minutes, turning occasionally. The stingray is done when it flakes easily with a fork and emits a fragrant aroma.
5. Serve: Unwrap the banana leaves and transfer the stingray to a serving plate. Garnish with lime wedges, sliced cucumber, and fresh coriander for an extra burst of flavor and freshness.
Barbecued stingray is often served at hawker centers and night markets, alongside fragrant rice and a selection of local dipping sauces. Its combination of spice, heat, and the tenderness of the fish makes it a musttry dish for anyone visiting Singapore.