Whole fish slathered in a fiery sambal paste, wrapped in banana leaves, and grilled over charcoal until smoky, tender, and infused with the leaf's sweet aroma — Malaysia's beachside king.
Ingredients
1 whole stingray wing or snapper (600g)
4 tbsp sambal (blended red chilies, belacan, tamarind)
2 stalks lemongrass, bruised
4 kaffir lime leaves
1 large tomato, sliced
1 red onion, sliced
2 tbsp tamarind juice
Salt
Banana leaves for wrapping
Lime wedges
Instructions
1Score the fish on both sides and rub with salt and tamarind juice. Marinate for 15 minutes.
2Spread sambal generously over both sides of the fish.
3Lay banana leaf on grill. Place lemongrass, lime leaves, and tomato slices on the leaf, then the fish on top.
4Add red onion slices on the fish. Fold banana leaf to enclose loosely.
5Grill over medium charcoal for 15-20 minutes, flipping once, until the fish is cooked and the banana leaf is charred.
6Unwrap and serve directly on the banana leaf with extra sambal and lime wedges.
Did You Know?
Stingray (ikan pari) is the most prized fish for ikan bakar in Malaysia — its flat shape and firm, slightly chewy flesh holds up perfectly to the charcoal grill and absorbs sambal beautifully.