Ikan Pari/Stingray Sambal) and back again to spices, chillies and all things nice (Grilled Salmon, Nyonya Fish Sambal, Dory Fish Sambal & Fried Fish Soy Sauce). So much for the intro you think is enough or should I go on and on round the trees like in Tamil movies? No need right? Thank you. Ikan Pari by far is one of the cheapest fish in Malaysia and its incredibly versatile. For curries, deep fried, grilled or barbecued. For me, what else except a sambal Malaysian style fish dish. Ikan pari deep fried, topped with a lemongrass spicy sauce, garnished with coriander leaves and served with lime wedges. Enjoy everyone!
350g stingray/ikan pari
1 tsp turmeric/kunyit powder
1 tbsp rice flour
1 inch ginger
1 inch fresh turmeric/kunyit
1 inch galangal/lengkuas
6 dried red chillies
1 inch roasted shrimp paste/belacan (or belacan powder)
Oil as needed
Salt for taste
Coriander leaves - sliced
Combine turmeric powder, rice flour and salt.
Dust over fish.
Deep fry and place fish on a serving plate.
Leave about 4 tbsp of oil in the same wok.
Put in blended ingredients and season with salt.
Fry till aromatic and oil splits.
Top over fish.
Garnish with coriander leaves and serve with lime/lemon wedges.