Photo: Ernest Porzi
Baked Stingray (Pari Bakar)
17 ingredients
20 min + 25 min
4
openrecipes
A really unique firm white fish baked with a nice spice paste.
Estimated Nutrition (whole recipe, rough)
365
Calories
28g
Protein
14g
Fat
38g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Tamarind | not in our table | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound Stingray Slice
- 1 whole Small Lemon (or 1/2 A Large Lemon)
- 1 Tablespoon Salt, Plus More As Needed
- 1 Tablespoon Tamarind Paste (asam Jawa)
- ½ cups Warm Water
- 4 whole Shallots, Peeled
- 2 cloves Garlic, Peeled
- 1 piece (1/2 Inch Size) Ginger, Peeled
- 1 stalk Lemongrass, White Tender Ends Only
- 1 teaspoon Belacan/Shrimp Paste (or 1 Teaspoon Fish Sauce)
- 2 teaspoons Chilli Paste
- 1 Tablespoon Vegetable Oil
- 4 whole Red Chilies, Softened In Warm Water
- 1 teaspoon Palm Sugar Or Brown Sugar
- 1 whole Red Onion, Thinly Sliced (to Garnish)
- 1 whole Kaffir Lime (or Calamansi Lime), Cut Into Wedges (to Garnish)
- 4 sprigs Coriander To Garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes