Ikan Pari Panggang (Grilled Stingray)
Ingredients
| Ingredient | Quantity |
|---|---|
| Stingray fish (ikan pari) | 600 g, cleaned and cut |
| Lime juice | From 1 lime |
| Thick coconut milk | 200 ml |
| Turmeric leaves | 1 leaf, tied |
| Bay leaves | 2 leaves |
| Lemongrass | 1 stalk, crushed |
| Tamarind | 1 piece |
| Cooking oil | For sautéing |
| Salt | To taste |
| Ground pepper | To taste |
| Spice Paste: | |
| Red chili peppers | 5 pieces |
| Shallots | 5 cloves |
| Garlic | 3 cloves |
| Fried candlenut | 1 piece |
| Coriander | ½ tsp |
| Fresh turmeric | 1 finger-length piece |
| Ginger | 1 finger-length piece |
| Young galangal | 1 finger-length piece |
Instructions
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Prepare the Spice Mixture: In a skillet, heat a splash of oil over medium heat. Add the ground spice paste, turmeric leaves, bay leaves, lemongrass, and tamarind. Sauté until fragrant and the spices are cooked through.
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Combine with Coconut Milk: Pour in the thick coconut milk, stirring well until the mixture begins to thicken and separate into oil.
-
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Cook the Stingray: Gently add the stingray pieces, seasoning with salt and ground pepper. Allow to cook for about 3 minutes, then carefully flip the fish over and let it cook for an additional 2 minutes before turning off the heat.
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Grill the Fish: Transfer the fish to a grill over hot coals, basting with any remaining spice mixture. The slight char will enhance the flavor.
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Serve: Plate the grilled stingray alongside hot steamed rice, drizzle with any leftover sauce, and accompany with fresh salad and sambal kecap for an extra kick.
Enjoy this delightful dish, rich in flavor and perfect for sharing with loved ones!
