Grilled Stingray with Sambal and Winged Beans (Ikan Bakar)
A popular Malaysian dish featuring stingray grilled on a banana leaf with a spicy sambal paste and winged beans. Often served with Nasi Lemak (coconut rice) and other accompaniments like fried chicken, boiled egg, peanuts, and cucumber.
Nutrition· per serving · estimated
Ingredients5 items
Instructions
- 1
Prepare the stingray fish by cleaning it thoroughly. Chop the winged beans into small pieces.
- 2
Heat a flat-top griddle or a large pan over medium-high heat. Place a banana leaf on the hot surface.
- 3
Lay the cleaned stingray fish on top of the banana leaf. Spread the sambal paste generously over the fish, then scatter the chopped winged beans on top.
- 4
Grill the fish for approximately 10-15 minutes, or until it is cooked through and the sambal is fragrant, ensuring the fish remains moist.
15:00 timer - 5
Carefully transfer the grilled fish on the banana leaf to a serving plate. Squeeze fresh lime juice over the fish just before eating.
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