sambal stingray
{{refimprove|date=December 2015}}
{{Infobox prepared food
|image = BBQ stingray.jpg
|caption =
|country = Malaysia
|creator = Malay people
|course = Main course
|served = Hot temperature
|main_ingredient = Stingray, sambal
|variations =
|calories =
|other =
}}
Sambal pari, also known in English as stingray sambal or spicy banana leaf stingray and by the Malay name ikan pari bakar (barbecued stingray fish), is a Malaysian/Singaporean seafood dish. Prepared by barbecuing stingray, it is served with sambal paste atop. Sambal pari can be easily purchased at hawker centers in both Malaysia and Singapore.
History
Stingray was previously deemed as not popular and was cheap to purchase; given the enhancement of its taste, the value of stingray in markets has since risen. Originating from Malaysia, the dish is now also popular among Singaporeans. Its Malay name is ikan bakar, which literally means ‘barbecued fish’.{{cite book|url=https://books.google.com/books?id=Y9EjAQAAIAAJ |title=Encyclopaedia Of Southeast Asia And Its Tribes (Set Of 3 Vols.) |publisher=Anmol |last=Tiwary |first=Shiv Shanker |year=2009 |isbn=9788126138371 |page=195 }}
Ingredients
The sambal paste served with the stingray is made up of spices (sometimes including belachan), Indian walnuts, and shallots.{{cite news|newspaper=CNN |last=Ling |first=Catherine |url=http://travel.cnn.com/singapore/none/40-singapore-foods-we-cant-live-without-810208 |title=40 Singapore foods we can't live without |date=April 14, 2010 }} Other ingredients may include garlic, sugar,{{cite book|url=https://books.google.com/books?id=DgJ--edNl7AC&pg=PA107 |page=107 |title=Singapore Food |first=Wendy |last=Hutton |year=2007 |publisher=Marshall Cavendish |isbn=9789812613219 }} Chinese parsley, or raw peanuts.{{cite news|newspaper=The New York Times |url=https://www.nytimes.com/2010/11/03/dining/03malayrex.html?_r=0 |title=Sambal Stingray in Banana Leaf |date=November 2, 2010 }} The paste is then spread on top of stingray fins, preferably fresh ones. In addition, female ones are preferred to male ones.{{cite news |newspaper=AsiaOne |url=http://www.soshiok.com/article/19010 |title=8 popular BBQ Stingray stalls |date=May 21, 2010 |url-status=dead |archiveurl=https://web.archive.org/web/20130727193040/http://www.soshiok.com/article/19010 |archivedate=July 27, 2013 }} White fish is in some instances used as an alternative, usually when stingray cannot be found. Flavor enhancers include white pepper or salt. Other recipes involve small amounts of brandy and olive oil. The dish is commonly accompanied with lime or lemon.
Preparation
Usually wrapped in banana leaves for ten minutes to cook, the fins of the stingray are first chopped to smaller bits.{{cite book|url=https://books.google.com/books?id=IPWwnuGVSesC&pg=PA119 |first=Eddie |last=Lin |title=Extreme Cuisine |page=119 |year=2009 |publisher=Lonely Planet |isbn=9781741798869 }} It also can be wrapped in ginger leaves{{cite book|title=Food Arts |url=https://books.google.com/books?id=AlwsAQAAMAAJ |volume=14 |publisher=Food Arts |year=2001 }} or aluminium foil.{{cite book |url=http://www.asiaone.com/Just+Woman/News/Women+In+The+News/Story/A1Story20070612-14541.html |archive-url=https://archive.today/20130616151541/http://www.asiaone.com/Just+Woman/News/Women+In+The+News/Story/A1Story20070612-14541.html |url-status=dead |archive-date=June 16, 2013 |title=Sambal stingray, mmm, oiishi |last=Chia |first=Adeline |date=May 6, 2007 |newspaper=AsiaOne }} Sambal stingray is charcoal-grilled.{{cite book|url=https://books.google.com/books?id=p6D4FLfdsaQC&pg=PA80 |page=80 |title=The Food of Singapore: Authentic Recipes from the Manhattan of the East |publisher=Tuttle |first=David |last=Wong |year=1995 |isbn=9789625930077 }}