BBQ Sambal Stingray | Grilled Sambal Fish (Ikan Bakar)

I was at the market last weekend and chanced upon some BEAUTIFUL stingrays, and I thought it was the perfect time to introduce one of my all-time favourite hawker dishes: Sambal Stingray.

It’s easy to make, with the most important component to get right to be the sambal seasoning paste. Once you nail that, you’re on your way to recreating this iconic dish at home.

If you’ve ever strolled through the hawker centres of Singapore or Malaysia, especially during dinner or family occasions, you’ve probably caught sight of a plate of Sambal Stingray as a centrepiece of dining tables!

It’s a hawker center classic, beloved for its spicy, smoky sambal topping, and tender, flaky fish. This dish is a showstopper for seafood lovers and a fantastic way to introduce bold Southeast Asian flavours to your table.

In this mega post, I break down the recipe to make it as easy and accessible for you – including FOUR ways to perfectly cooking this dish at home! No grills needed!

What Is Sambal Stingray?

BBQ Sambal stingray (also known as ikan bakar in Malay, which translates to “grilled fish”) is a beloved Southeast Asian dish, particularly popular in hawker centres across Singapore and Malaysia.

It typically features stingray, a flatfish with a delicate, buttery texture, grilled in banana leaves and topped with a spicy sambal sauce.

The sambal—a blend of aromatics, dried chillies, dried shrimps and shrimp paste—provides a spicy kick with plenty of umami.

Banana leaves are used to wrap the fish, to impart a subtle aroma during cooking. The result is a dish that’s savoury, spicy, and absolutely irresistible!

Key Ingredients for Sambal Stingray

For the Sambal Paste

The key flavouring component of Sambal Stingray! Rich, spicy, intense umami depth and fragrant!

• Dried Chilies: The key ingredient for good sambal are dried chillies. These provide that signature smoky, rich spicy depth to the sambal.

• Dried Shrimps: Dried shrimps add that umami flavour, as well as texture for the sambal.

• Belacan (shrimp paste / terasi): Toasted (dry toast or air fried!) for an even more intense, savoury kick of umami!

• Red Chillies: I like adding red chillies to balance out the heat with a freshness and mild sweetness! Feel free to omit this and go all in with the dried chillies for a more intense, deeper heat.

• Aromatics: Onion, garlic, ginger, and lemongrass for a fragrant base.

• Seasonings: Sugar and salt to balance and enhance the flavours.

NOTE: This recipe makes enough sambal for a family sized serving of Sambal Stingray. The sambal portion is the most laborious part of this recipe.

I recommend you make double or even triple the amount of sambal here! You can keep them for next time.

For the Stingray (or Fish)

Stingray

Stingray is most traditionally used, and is known for its flaky texture and soft bones.

If you feel a certain way about consuming stingray, feel free to use any fish fillet or whole fish of choice. They should all work beautifully for this grilled fish recipe, but be sure to adjust the cook times accordingly based on the thickness and type of fish.

While I stayed true to the classic stingray here, I usually use other types of fish: red snapper and salmon, being my fish of choice!

NOTE: Red snapper and salmon fillets that are of similar thickness as the stingray will cook at similar timings as per this recipe.

In fact, the sambal recipe here is SO GOOD, I dare to venture it will work for other seafood such as squid, prawns or clams. Be sure to adjust the cook times accordingly.

For the Banana Leaves

• Banana Leaves: Imparts that lovely subtle, earthy aroma during cooking! If you really cannot find banana leaves (or just want to skip the prep work), use baking paper instead. Banana leaves are tough and easily tears in its original form and must be prepared before use. See this post for in-depth directions on how to prepare banana leaves for cooking!

• Aluminium Foil: Having another layer of foil over the banana leaves will do a couple of things: it will keep the banana leaves intact so the sambal does not leak out. It will also prevent the leaves from being burnt – this will impart a bitter burnt aftertaste on the sambal. Finally, it’s going to hold in as much moisture as possible from the fish! No dry fish here!

The Garnishing

• Lime Juice: For a fresh, tangy finish.

• Cilantro and Onion Slices: As garnish, adding a burst of freshness and crunch.

Key Steps to Making Sambal Stingray

1. Preparing the Sambal Ingredients

Toasting Belacan

• Dry toast belacan until fragrant and pungent:

There are two ways you can toast belacan:

1. Toast in a dry pan over low heat for 3-4 minutes, until fragrant and it has slightly dried – it should crumble easily. Do not burn it.
2. Air fry at 60 deg celcius or 320 deg Fahrenheit for 10 minutes.

Soaking

• Soak dried chillies in boiling water and let rehydrate for 5 minutes. Drain and cut into smaller pieces for easier blending.

• Soak dried shrimps in hot water and let rehydrate for 5 minutes.

Peel and roughly chop

• Roughly chop fresh red chillies.

• Peel and roughly chop onions and ginger.

• Peel garlic cloves.

• Peel the tough outer layers of lemongrass, and cut off the bottom roots and top half of the stem. Slice lemongrass.

2. Process the Sambal Ingredients

• Add drained dried shrimps to the food processor, blender or use a pestle and mortar. Process to a rough consistency and remove.

NOTE: The sambal in sambal stingray have a grittier texture – this comes from the shrimp! If this is not important to you, feel free to skip this step, and blend the whole shrimps with the rest of the sambal ingredients.

• Add the rest of the prepared sambal ingredients into food processor or blender.

• Pulse all sambal paste ingredients into a coarse paste, adding a splash of cooking oil or water if needed.

3. Cooking the Sambal Paste

• Heat 2-3 tablespoons of oil in a wok or pan over low to medium heat, making sure to have extra oil on the side.

• Pour in the sambal paste, along with the processed dried shrimps.

• Continuously sauté the sambal paste until fragrant and the oil begins to separate (about 8–10 minutes). Add more oil as needed, if the sambal is looking too dry. See post on ‘how to properly cook dried chilli paste’ for detailed info on this process. This is what the final sambal should look like:

• Season with salt and sugar, to taste.

• Set aside and let cool.

4. Preparing the Banana Leaves

• Wash the banana leaves thoroughly to remove dirt and wipe them dry. Trim away any rough, yellowing or darkening edges. Trim away the tough midrib as well. If needed, trim them down to size.

• Gently heat them over a flame or heat (induction and electric stove works as well).

• With a pair of tongs, heat each leaf over a low to medium flame or heat. Use quick flipping motions, so that the leaves only heat up, and do not burn.

• The banana leaves should soften immediately – this will take just about 5 seconds per leaf! Once pliable, remove from the heat.

5. Preparing the Fish

• Rinse the stingray or fish and pat dry with a paper towel.

OPTIONAL: With a knife, slice the skin of the fish, to create 2-3 shallow slits on the surface. Do the same on the other side. This step will allow the sambal to get in the fish for full flavour infusion!

6. Wrapping the Fish

• Place a sheet of aluminium foil first. Place banana leaves (or baking paper) over the aluminium foil.

• Lightly oil the surface of the prepared banana leaf and spread a layer of sambal over.

• Place the fish over the layer of sambal and spread another layer of sambal paste over the top. Make sure sambal gets in between the slits!

• Fold the banana leaves to wrap the fish.

• Fold over the aluminium foil to secure the package.

7. Cooking the Stingray – Four Easy Methods

a. Stovetop (Pan-Frying)

• Heat a grill pan or non-stick pan over medium heat.

• Place the wrapped fish on the pan and cover with a lid.

• There should be some liquid seeping out and steaming the fish as well.

• Cook for 12 minutes, flipping halfway through (about 5–7 minutes per side), or until the fish is fully cooked and flakes easily with a fork.

NOTE: Stovetop is my favourite form of cooking Sambal Stingray as it’s quick. It’s also easier to check on the doneness of the fish.

b. Air Frying

• Preheat the air fryer to 180°C (350°F).

• Place the wrapped fish in the air fryer basket.

• Cook for 12–15 minutes total, flipping halfway through (about 5–7 minutes per side ), until the fish is tender and flaky.

c. Oven Roasting

• Preheat your oven to 400°F (200°C).

• Place the wrapped fish on a baking tray.

• Roast for 15–18 minutes, or until the fish flakes easily with a fork.

d. Grilling (Traditional)

• Preheat your grill to medium heat.

• Place the wrapped fish on the grill.

• Cook for 5–7 minutes on each side, until the fish flakes easily with a fork.

8. Serving

• Unwrap the fish and transfer it to a serving plate.

NOTE: I like to remove the aluminium foil, but keep the banana leaves intact for serving. It looks good!

• Garnish with fresh onion slices, cilantro, and a squeeze of lime juice.

• Serve hot with steamed rice.

How to Serve Sambal Stingray

• With Steamed Rice: The perfect accompaniment to soak up the sambal and fish juices.

• As a Sharing Dish: Serve on a large platter as part of a Southeast Asian feast with sides like stir-fried vegetables such as my sambal kangkung !

• With Lime and Garnish: A squeeze of lime juice is a MUST! It brightens the flavours, while fresh onions and cilantro add texture and freshness.

Tips and Tricks

• Make the Sambal Ahead: The sambal takes the most time and effort, so having it prepped in advance and ready to go is going to save you plenty of time when serving.

• Soften Banana Leaves Properly: Gently heating the banana leaves prevents tearing and makes wrapping easier.

• Don’t Overcook: Stingray and most fish cook quickly; keep an eye on them to avoid dryness.

• Toast the Belacan: Toasting shrimp paste is essential for unlocking its full flavour potential.

How Make-Ahead Sambal Stingray?

This is a fantastic dish to make ahead!

Sambal Paste

• The sambal takes the most time and effort, so having it prepped and ready to go is going to save you plenty of time when serving.

• Can be made up to 1 week ahead and stored in an airtight container in the refrigerator. You can also freeze it for up to 3 months.

Fish Prep

• Have your fish ready too? Coat the fish with sambal paste and wrap in banana leaves and the foil.

• Store in the fridge – I like to place my parcel in a container for extra security – for up to 1 day before cooking.