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切鳐鱼肉 Cuts Stringray Meat (300g+-)

$6.50

Price incl. GST (9%) $1.32
Product Details

Stingray is a type of cartilaginous fish found in both saltwater and freshwater environments around the world. In Southeast Asia, including Malaysia, stingrays are commonly enjoyed as a seafood delicacy. The flesh of the stingray is tender, mildly sweet, and firm, making it an excellent choice for a variety of cooking methods, including grilling, steaming, and frying. In Malaysia, stingray is often served as a popular dish at hawker centers, seafood restaurants, and during traditional gatherings.

Popular Ways to Prepare Stingray in Malaysia:

  1. Ikan Pari Bakar (Grilled Stingray)
    Ikan Pari Bakar is one of the most iconic and beloved ways to enjoy stingray in Malaysia. The stingray is marinated with a flavorful mixture of spices such as turmeric, chili, garlic, and lemongrass. It is then wrapped in banana leaves and grilled over an open flame or charcoal, allowing the fish to absorb a smoky aroma while keeping it moist and tender. The grilled stingray is typically served with sambal (a spicy chili paste) and rice, making it a delicious and satisfying dish.
  2. Ikan Pari Masak Sambal (Stingray in Sambal Sauce)
    Stingray in sambal is another popular preparation in Malaysia. The stingray is first fried or grilled, and then it is smothered in a spicy, tangy sambal sauce made from chilies, onions, garlic, and shrimp paste. The rich, spicy sambal enhances the natural sweetness of the stingray, making it a flavorful and aromatic dish. It is often served with steamed rice.
  3. Stingray in Coconut Milk (Kari Pari)
    Kari Pari is a Malaysian-style curry dish where the stingray is cooked in a rich coconut milk-based sauce, with turmeric, chili, and a variety of spices. The curry is mild, creamy, and aromatic, perfectly complementing the delicate texture of the stingray. It’s usually served with rice or bread to soak up the flavorful sauce.
  4. Ikan Pari Asam Pedas (Sour and Spicy Stingray)
    Asam Pedas is a classic Malaysian dish where the stingray is simmered in a sour and spicy broth made with tamarind, chilies, and a variety of spices. The combination of sour tamarind and fiery chili creates a perfect balance of tangy and spicy flavors that complement the fish’s natural sweetness. This dish is often served with steamed rice and is a favorite among those who enjoy sour and spicy dishes.
  5. Ikan Pari Goreng (Fried Stingray)
    Fried stingray is a simple and tasty way to prepare this fish. The stingray is seasoned with salt and pepper, then deep-fried until crispy on the outside while remaining tender on the inside. This preparation is often served with a side of chili dipping sauce or a spicy sambal, making it a crunchy and flavorful dish.
  6. Stingray Soup (Sup Pari)
    Sup Pari is a light and aromatic soup made with stingray. The fish is simmered with ginger, lemongrass, and a combination of herbs and spices. This clear, flavorful broth allows the natural sweetness of the stingray to shine through. It’s typically served with a side of rice and makes for a light, comforting meal.
  7. Stingray with Mango Salad
    For a refreshing and vibrant dish, stingray can be paired with a mango salad. The fish is usually grilled or fried and served with a salad made from shredded green mango, chili, cilantro, and lime juice. The tartness of the mango adds a nice contrast to the rich and tender stingray, making it a balanced and flavorful dish.
  8. Stingray in Black Bean Sauce
    Stingray in black bean sauce is another savory preparation where the fish is cooked in a fermented black bean sauce, typically with garlic, ginger, and soy sauce. The sauce’s deep, umami flavor enhances the fish’s natural taste, creating a hearty and satisfying dish.
  9. Steamed Stingray with Garlic and Ginger
    Steamed stingray is a healthy and delicate preparation where the fish is steamed with ginger, garlic, soy sauce, and a touch of sesame oil. The steaming process preserves the fish’s moisture and allows it to absorb the fragrant aromas of the seasonings. This dish is often garnished with fresh herbs like cilantro and green onions.
  10. Stingray in Sweet and Sour Sauce
    Stingray in sweet and sour sauce is another tasty option, where the fish is lightly fried or grilled and then coated in a tangy and slightly sweet sauce made from ketchup, vinegar, sugar, and chili. The balance of sweet and sour flavors complements the fish perfectly, making it a delightful dish.

Nutritional Benefits:

Stingray is a good source of high-quality protein, low in fat, and rich in essential vitamins and minerals, such as vitamin B12, selenium, and iodine. The fish’s flesh is lean but still offers a good amount of healthy omega-3 fatty acids, which are beneficial for heart health and reducing inflammation. Additionally, stingray is a low-calorie fish, making it a great option for those watching their calorie intake.

Conclusion:

Stingray is a versatile and flavorful fish that can be prepared in many ways, from grilling and frying to steaming and simmering in rich, aromatic sauces. Its firm, tender texture and mild, slightly sweet flavor make it an excellent choice for a variety of dishes, from spicy sambal and tangy asam pedas to creamy coconut curries. Whether grilled over an open flame, deep-fried until crispy, or simmered in a flavorful soup, stingray remains a popular and delicious choice for seafood lovers in Malaysia and beyond.