Tender stingray fillets are slathered with a fragrant coconut-chili sambal, wrapped in banana leaves, and grilled over charcoal until smoky and succulent. This Malaysian street-food classic infuses the mild fish with bright, spicy, tangy flavors that pair beautifully with steamed rice or a side of sambal belacan.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 22 gFat
- 12 gSaturated Fat
- 12 gCarbs
- 2 gFiber
- 6 gSugar
- 32 gProtein
- 420 mgSodium
- 650 mgPotassium
- 90 mgCalcium
- 4 mgIron
- 15 mgVitamin C
- 80 mcgVitamin A
Ingredients
For the Spice Paste
- 8 shallots, peeled
- 4 garlic cloves, peeled
- 2 cm fresh ginger, sliced
- 2 stalks lemongrass, trimmed and sliced
- 8 dried red chilies, soaked and seeded
- 1 tsp toasted belacan (shrimp paste)
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tbsp vegetable oil
For the Sambal Sauce
- 1 cup thick coconut milk
- 2 tbsp tamarind paste
- 1 tbsp palm sugar, grated
- 3 kaffir lime leaves, torn
- 1 tsp sea salt
For the Fish and Wrapping
- 4 stingray fillets (about 150 g each), skin removed
- 4 large banana leaves, softened over a flame
- 2 tbsp vegetable oil for brushing
- 1 lime, cut into wedges, for serving
For Serving (Optional)
- 1/2 cup sambal belacan
- 1 cucumber, sliced
- Steamed jasmine rice
Directions
- Make the spice paste by blending the shallots, garlic, ginger, lemongrass, dried chilies, belacan, turmeric, coriander, and cumin with 3 tablespoons of water until a smooth paste forms.
- Heat 2 tablespoons of oil in a small saucepan over medium heat and fry the paste for 6 to 8 minutes until fragrant and the oil begins to separate. Pour in the coconut milk, add the tamarind, palm sugar, kaffir lime leaves, and salt, then simmer for 6 to 8 minutes until the sambal thickens to a spoonable consistency. Set aside to cool slightly.
- Pat the stingray fillets dry and lightly score the flesh in a shallow crosshatch pattern. Brush both sides with oil and season with a pinch of salt. Lay each fillet on a softened banana leaf.
- Spoon about 2 to 3 tablespoons of the sambal onto each fillet and spread it evenly over the top. Fold the banana leaf around the fish to form a tight parcel and secure with kitchen twine or toothpicks.
- Prepare a charcoal or gas grill for medium heat (around 190 to 200°C). Place the parcels on the grill and cook for 8 to 10 minutes per side, turning carefully, until the banana leaf is charred and the fish is just opaque and flakes easily.
- Remove the parcels from the grill and let them rest for 2 minutes before unwrapping. Serve hot with extra sambal, cucumber slices, lime wedges, and steamed jasmine rice.
- Nutritional values are per serving.
Cook’s Notes
- If stingray is unavailable, substitute with skate wing, halibut, or any firm-fleshed white fish, adjusting cook time accordingly.
- Soften banana leaves by passing them briefly over an open flame or dipping them in hot water for 10 seconds to prevent tearing while folding.
- For deeper flavor, marinate the fish in 2 tablespoons of the sambal for 20 to 30 minutes before grilling.
- Cook over medium heat rather than high to prevent the banana leaf from burning before the fish is fully cooked through – a smoky char is what you want, not ash.
- Wrap the parcels tightly so the sambal steams the fish rather than dripping out onto the grill.
More Malaysia Recipes You’ll Love
Craving more flavors from Malaysia? Try these traditional recipes:
- Malaysian Coconut Rice with Sambal and Crispy Anchovies
- Char Kway Teow Stir-Fried Flat Noodles
- Malaysian Curry Laksa Noodle Soup with Coconut and Prawns
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