Stingray has a high-carb, very high-fat and high-protein content. It is a good source of Calcium, Vitamin C, Riboflavin and Folate. Grilled stingray or ‘ikan pari bakar’ as it is known in Malaysia and Singapore is a flavourful dish and it is marinated with blended chilli paste and herbs before being wrapped in banana leaves. It is then grilled to perfection and eaten with a spicy and tangy dip. It is good to serve broiled, baked, steamed, fried or grilled.