Sambal stingray
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Sambal pari, also known in English as stingray sambal or spicy banana leaf stingray[1] and by the Malay name ikan pari bakar (barbecued stingray fish), is a Malaysian/Singaporean seafood dish. Prepared by barbecuing stingray, it is served with sambal paste atop. Sambal pari can be easily purchased at hawker centers in both Malaysia and Singapore.
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| |
| Course | Main course |
|---|---|
| Place of origin | Malaysia |
| Created by | Malay people |
| Serving temperature | Hot temperature |
| Main ingredients | Stingray, sambal |
History
Stingray was previously deemed as not popular and was cheap to purchase; given the enhancement of its taste, the value of stingray in markets has since risen. Originating from Malaysia, the dish is now also popular among Singaporeans.[2] Its Malay name is ikan bakar, which literally means ‘barbecued fish’.[3]
Ingredients
The sambal paste served with the stingray is made up of spices (sometimes including belachan), Indian walnuts, and shallots.[4] Other ingredients may include garlic, sugar,[1] Chinese parsley, or raw peanuts.[5] The paste is then spread on top of stingray fins,[6] preferably fresh ones. In addition, female ones are preferred to male ones.[7] White fish is in some instances used as an alternative, usually when stingray cannot be found.[2] Flavor enhancers include white pepper or salt.[2] Other recipes involve small amounts of brandy and olive oil. The dish is commonly accompanied with lime or lemon.[2]
Preparation
Usually wrapped in banana leaves for ten minutes to cook, the fins of the stingray are first chopped to smaller bits.[6] It also can be wrapped in ginger leaves[8] or aluminium foil.[9] Sambal stingray is charcoal-grilled.[2]
See also
References
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