Barbecued Stingray

Ikan Pari Panggang

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
The Food of Singapore: Simple Street Food Recipes from the Lion City

By Djoko Wibisono

Published 2015

  • About

Stingray was an inexpensive and largely ignored fish until relatively recently, when this excellent way of cooking it—slathered with Chilli Sambal, wrapped in banana leaf and grilled over hot charcoal—filtered down from neighbouring Malaysia. Needless to say, the price of stingray has risen with the popularity of this dish. Any other firm white fish like swordfish or mahi-mahi may also be used with delicious results.