Friday, May 11, 2012


Stingray is good with Assam Pedas or Grilled. There are a few variations of grilled stingray. This is one of my favourite. It's simple and you don't have to prepare additional condiment to compliment the dish. Simple ingredients and simple process. I just grilled it on the pan...of course if you have extra time...extra energy this grilled stingray is perfect if you grill it on hot charcoal. The aroma will be fantastic. Serve with hot steamed rice and you will definitely ask for more.

Grilled Fish With Banana Leaf

Source : - Patyskitchen


2 slices of stingray – or any fish
25 dried chilies – soak and blend to form wet paste
1/4 teaspoon salt (or to taste)
1 teaspoons chicken cube
1 ping-pong size tamarind
2 1/2 teaspoons sugar (or to taste)
1 turmeric leaf – thinly sliced
2 tablespoons oil


  1. Prepare the sambal by grinding chilies . The paste  should be well blended and smooth.
  2. Mix the chili paste with the tamarind (use a spoon). Remove the tamarind seed.
  3. Add in chicken cube, salts, sugar and sliced turmeric leaf. Mix well.
  4. Grease a flat pan and then lay a few sheets of banana leaves in the pan.  Add 1 tablespoon of cooking oil on top of the banana leaves and spread the oil evenly. Lay the fish on top of the banana leaves and add 3 tablespoons of sambal on top of the fish.
  5. Heat up the pan on your stove top over medium heat and cover it with a lid.
  6. Wait for 8 minutes or so and flip the fish over to the other side. Add 3 more tablespoons of sambal on the other side. Cook for another 8 minutes or so. By then, you can smell the sweet aroma of burnt banana leaves and grilled fish. Dish out and serve immediately with lime 


Mas said...

ini kalau makan dengan nasi panass..
memang mabeless kak..
sedapnya tengok...

rahel said...

Weeee...buat gue lapar lagi ni...adeii berselera betuui nak makan nasi ngan pais cili ikan pari..

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