🐟 Simple Grilled Stingray | Ikan Bakar Pari

Added: 2026-06-02

[00:00:01]So good.

[00:00:05]Who would say no to such a delicious meal like that?

[00:00:11]Hello. Welcome to Home Cooking with Som Chai. Today I'm going to cook grilled stingray with Thai red curry paste. So I have one large piece of stingray or ikan pari. This is weighed about 700 g and this is a Thai curry paste. It's a homemade Thai curry paste.

[00:00:29]I like to make uh Thai curry paste and keep it in the fridge. So um I will not be using all of this. Maybe just 1/3 will do.

[00:00:39]And I have one box of uh coconut milk and I'll be using just half, one cup of basil leaf, one red chili, some kaffir lime leaves, 1/2 Tbsp of fish sauce, 1/2 Tbsp of sugar, and 1 tsp of salt. To grill the stingray, I will just uh grill as a big piece like this.

[00:01:01]So I'm going to use some salt to marinate the fish.

[00:01:07]We will not cut anything.

[00:01:11]Fish is very fresh.

[00:01:18]All right. So the fish is marinated. I'm going to put it aside while we cook the paste.

[00:01:25]Heat the pan and I'm going to put in half a box of this coconut milk.

[00:01:31]Then put in the kaffir lime leaves.

[00:01:37]Put in the balance of the salt.

[00:01:41]When the coconut milk start to boil, we just need to keep on stirring.

[00:01:51]So now I'm going to put in the Thai curry paste. So I'm just going to put in one two three four five About six tablespoon heapful.

[00:02:17]And we going to cook it together.

[00:02:21]I put this is a lot because this This is a homemade Thai curry paste, right? If you buy it from the the store or buy it from the market, maybe you want to put it less. Because the Thai curry paste homemade is not as strong as the the one we buy from the shops.

[00:02:45]Now putting in the sugar.

[00:02:48]Fish sauce and half of the chili.

[00:02:59]It's really has a very nice fragrant of the Thai curry paste.

[00:03:08]All right, this kind of consistency that we want. So, I'm going to taste it.

[00:03:24]Mhm.

[00:03:25]Delicious. It's enough taste, enough flavor. So, I don't need to add anything. At this stage, if it is not enough salt or not enough sugar, you can add it in. But for this is already perfect and I'm going to switch off the heat and then we can go and prepare the grill and the fish.

[00:03:45]So, I have the aluminum foil here underneath.

[00:03:49]So, because my aluminum foil is quite thin, so I'm just use it double. And then I also have the banana leaf.

[00:03:57]Okay, so banana leaf just put like that and now I'm going to just spread the basil leaf on the banana leaf.

[00:04:11]Make it like a bed.

[00:04:14]And then begin to put the fish on top.

[00:04:16]So I'm going to put the bottom fish first.

[00:04:20]Spread the curry curry paste that we prepared just now.

[00:04:26]This at the bottom of the fish.

[00:04:33]Okay, and now I'm going to flip it.

[00:04:39]Okay.

[00:04:41]And now we're going to pour over the curry paste.

[00:04:46]We just going to spread it all over as well.

[00:04:57]So we have the fish coated with Thai curry paste.

[00:05:03]And now we're going to put the basil leaf on top as well.

[00:05:10]And red chili.

[00:05:18]All right, put every ingredients in and now we're going to wrap it.

[00:05:23]Just like that.

[00:05:25]But you see the banana leaf cannot wrap all right. I'm going to just cover it one more time with the banana leaf.

[00:05:33]And just wrap it like that.

[00:05:41]Go up the foil.

[00:05:45]And then this side as well.

[00:05:59]So, just big piece like this, and then now we can go and grill it. So, I have the grilling pan here. I have heated it already. So, the pan is hot now. Just put the wrap inside.

[00:06:15]So, the foil is direct on the grilling surface, and then it can cook.

[00:06:21]I'm going to cover the lid and let it cook for about 10 minutes on each side.

[00:06:30]Cover the lid.

[00:06:33]All right, we're going to take it out.

[00:06:35]The cooking time is about 10 minutes on each side.

[00:06:45]Put it on the serving plate.

[00:06:50]Ooh, this is very hot.

[00:06:56]Oh.

[00:06:58]See?

[00:07:00]Smells so good.

[00:07:06]Wow.

[00:07:14]Look at that. Oh my goodness.

[00:07:21]It's nice fragrance of the banana leaf as well as the Thai curry paste.

[00:07:28]It looks so yummy.

[00:07:42]Let's try.

[00:07:44]Can't wait to eat.

[00:07:46]Like opening the present.

[00:07:50]See.

[00:07:53]Mhm.

[00:07:55]The fish The flesh is so tender and soft. Look at that.

[00:08:01]Wow. Can see?

[00:08:06]Oh my goodness.

[00:08:09]Must eat like that.

[00:08:16]A bit of chili and uh a bit of chili and the basil leaf.

[00:08:26]Mhm.

[00:08:31]Mhm.

[00:08:34]It's so good. The fish is very fresh and tender. It almost melt in the mouth.

[00:08:40]And the red curry paste is so creamy and delicious with nice fragrance of the basil leaf and the fragrance of the banana leaf.

[00:08:51]Lovely. All these ingredients can blend so well together.

[00:08:55]It's so delicious. Must try. I give it a thumbs up. Thank you for watching. If you like this video, please share with your friends and remember to subscribe for more of my variety cooking like this. Thank you and bye-bye.