Ikan pari pakar

Ikan pari pakar

Grilled spicy skate wing in banana leaf

Have You Eaten
Billy Law

I love supper time in Malaysia and I’m not talking about dinner. Supper in South-East Asian countries refers to the meal after dinner, usually after 9 pm. As the temperature starts to cool, plastic tables and chairs slowly spread out onto the streets, and alluring scents of delicious food drift through the air from the rows of hawker stands. I love the hawker food scene, and grilled skate wing is what I usually order.


Quantity Ingredient
300-400g piece of skate wing
1 lemon, juiced
pinch salt
1 large banana leaf piece
a few toothpicks
1 french shallot, thinly sliced
wedge lime

Spicy dressing

Quantity Ingredient
125ml vegetable oil
250ml * rempah spice paste [rid:3561]
2 tablespoons tamarind purée
2 tablespoons sugar
pinch salt
125ml water

Chilli shallot dressing

Quantity Ingredient
1 large red chilli, finely chopped
2 french shallots, thinly sliced
2 tablespoons light soy sauce
1/2 lime, juiced


  1. Clean the skate, pat dry with paper towel, then place it on a large plate. Make a few long, deep cuts into the flesh of the fish on both sides. Rub the fish with the lemon juice and salt, cover with plastic wrap, and put in the refrigerator to marinate for 10 minutes.
  2. Meanwhile, to make the spicy dressing, heat the vegetable oil in a frying pan over medium–high heat. Add the rempah spice paste and stir-fry for about 5 minutes until fragrant, then add the tamarind purée, sugar, salt and water. Reduce the heat to medium and simmer until the sauce thickens. Remove from the heat and leave the sauce in the pan to cool completely.
  3. Run hot water over the banana leaf to soften it, then pat dry with paper towel. Place the banana leaf on the work surface, matte side up. Spread half the spicy dressing on the leaf, lay the skate on top, then spoon the remaining dressing on the fish. Fold the banana leaf into a parcel to enclose the fish, and secure it with toothpicks.
  4. Heat up a barbecue grill or chargrill pan and cook the fish parcel for about 12–15 minutes, turning it over once halfway through cooking time. Meanwhile, make the chilli shallot dressing by simply mixing all the ingredients together.
  5. When the fish is ready, place the banana leaf parcel on a serving plate and open up the parcel. Garnish with the shallot and squeeze the lime wedge over the fish. Serve the dressing on the side.
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