PenangTime.com: Recipe Guide
GRILLED STINGRAY
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Main: 1 wing of Stingray (approx 500g), banana leaf, 1 lime.
- Sambal Paste: 15 dried chilies (soaked), 5 fresh chilies, 8 shallots, 4 cloves garlic, 1 inch ginger, 1 tbsp belacan (toasted), 1 stalk lemongrass. Blend all.
- Seasoning: 1 tbsp tamarind juice, 1 tsp sugar, 1 tsp salt.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Cook Sambal: Heat oil in a pan. Sauté the blended sambal paste until oil separates. Add tamarind juice, sugar, and salt. Cook until thick. Let cool.
- Wrap: Clean the stingray. Place a banana leaf on a foil sheet. Spread half the sambal on the leaf. Place fish on top. Spread remaining sambal over fish.
- Grill: Wrap the fish in the leaf/foil. Grill over charcoal (or in an oven at 200°C) for 15-20 minutes depending on thickness.
- Serve: Squeeze calamansi lime over the top before eating.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Banana leaves impart a specific fragrance; do not skip them.
- Don't overcook or the texture will become rubbery.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Grilled Stingray in Penang and compare flavour profiles.