Stingray hot pot is a hot pot dish that is always loved by many for its attractive sour and spicy broth, along with the crunchy and fatty stingray meat. Today, let’s join Điện máy XANH in the kitchen to instantly check out 3 ways to cook sour bamboo shoot stingray hot pot, with water spinach leaves and rice bran with super simple recipes!
1. Sour Bamboo Shoot Stingray Hot Pot
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Preparation
30 minutes
Processing
25 minutes
Difficulty
Easy
Ingredients for Sour Bamboo Shoot Stingray Hot Pot For 4 people
Stingray 1 kg Sour bamboo shoots 300 gr Tomatoes 2 fruits Pineapple 1/4 fruit (pineapple) Tamarind pulp 80 gr Chili 1 fruit Garlic 1 clove (garlic clove) Shallot 1 bulb Cooking oil 4 tablespoons Cornstarch 1.5 tablespoons Vinegar a little Common spices a little (sugar/ salt/ seasoning powder/ monosodium glutamate) Accompanying vegetables 500 gr (water spinach or pennywort/ shredded water spinach/ shredded banana flower)
Ingredient Image
How to prepare Sour Bamboo Shoot Stingray Hotpot
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Prepare the stingray
First, wash the stingray thoroughly with diluted salt water along with a little vinegar. Use nylon gloves and scrub the flesh of the stingray vigorously to eliminate the fishy smell.
If the flesh you bought has skin, use a knife to scrape the skin clean; doing this will help remove all the slime from the fish so that it doesn’t smell.
Rinse again with clean water, then rub salt on the flesh of the stingray once more, continue rinsing with clean water, and then place the stingray in a colander to drain. After that, cut the stingray into bite-sized pieces.
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Preparing vegetables
Cut the pineapple into small bite-sized pieces. The chili should also be sliced into small rings. Wash the tomatoes and cut them into wedges.
Peel the garlic and shallots, then finely chop the garlic while slicing the shallots.
Wash the sour bamboo shoots with clean water about 2 – 3 times, using your hands to gently squeeze while rinsing to reduce the pungent smell.
If the sour bamboo shoots have been stored for a long time and have a strong odor, you can wash them with rice water or briefly boil them in hot water mixed with a little salt. Doing this can effectively eliminate the strong smell of the bamboo shoots.
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Cooking the hot pot broth
Place a pan on the stove and add 4 tablespoons of cooking oil. When the oil is hot, add minced garlic and sauté until fragrant, then use a strainer to remove the garlic into a small bowl.
Next, use the oil that was infused with garlic to sauté shallots. Mix the shallots with 1.5 tablespoons of corn flour before adding them to the pan to sauté until fragrant over medium heat to prevent burning. Once the shallots are evenly golden, remove them and place them in a bowl.
Place a pot on the stove and add about 2 liters of filtered water, then bring it to a boil. When the water is boiling, use the boiling water in the pot to put into a bowl of tamarind to extract the juice, using a spoon to mash the tamarind, then add the tamarind water into the pot or strain it through a strainer to remove the seeds.
When the water starts to boil, add pineapple, 2/3 of the tomatoes, and pickled bamboo shoots, then continue to cook until the water boils again. Season the broth with 4 tablespoons of seasoning, 2 tablespoons of sugar, and 1/3 teaspoon of monosodium glutamate, then stir well.
Note: You can adjust the quantity of spices to suit your family’s taste.
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Finished Product
Put various types of vegetables into the electric hot pot, then place the skate on top and sprinkle fried onions and garlic over it. Add a few slices of chili and 1/3 of the remaining tomatoes. When serving, you just need to add more hot pot broth, heat it up, and enjoy.
A delicious skate hot pot will have a harmonious sour and sweet taste. The dish combines different types of vegetables with the distinctive flavor of skate, served with a bowl of chili fish sauce, nothing can compare.
Tip for you: The recipe uses fresh skate for hot pot; if you and your family are still a bit uncomfortable with the fishy smell, you can blanch it in boiling water mixed with a little salt and smashed ginger.
2. Skate Hot Pot with Wild Betel Leaves
Preparation
25 minutes
Processing
20 minutes
Difficulty Level
Easy
Ingredients for Stingray Hot Pot with Grapefruit Leaves Serves 3 people
Stingray meat 350 grams Grapefruit leaves 50 grams Sour bamboo shoots 150 grams Tomatoes 2 pieces Culantro 3 sprigs Ngo Om 3 sprigs Chili 2 pieces Minced purple onion 3 tablespoons Minced garlic 3 tablespoons Thai hot pot seasoning powder 1 packet Common seasoning a little (salt/ sugar/ seasoning powder)
Ingredient Image
How to Prepare Stingray Hot Pot with Grapefruit Leaves
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Prepare the Stingray Ingredients
First, rub salt on the stingray meat, using your hands to squeeze it hard to reduce the fishy smell, then rinse with clean water.
You can rinse it 2 – 3 times to completely eliminate the fishy smell. Then cut the stingray into bite-sized pieces and place them in a bowl.
Marinate the stingray with 1 tablespoon of minced purple onion, minced garlic, 1 tablespoon of fish sauce, 1 teaspoon of monosodium glutamate, and 2 crushed chili peppers, mix well, and let the stingray marinate for about 15 – 20 minutes to absorb the seasoning.
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Prepare vegetables
Wash the tomatoes and cut them into wedges. Cut the cilantro and dill into small pieces.
Wash the sour bamboo shoots with clean water, then squeeze to drain and cut into bite-sized pieces.
Wash the giang leaves and then crush them well to release their characteristic sourness.
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Cooking the hot pot
You place the pot on the stove and add 2 tablespoons of cooking oil. When the oil is hot, add 1 tablespoon of minced purple onion and garlic and sauté until fragrant.
Once the garlic and onion are fragrant, add the marinated stingray into the pan and stir-fry for about 3 – 5 minutes, gently flipping the fish so it doesn’t break apart.
Continue using the same pan, add 1 tablespoon of cooking oil and sauté 1 tablespoon of minced purple onion and garlic until fragrant. Next, add 1.5 liters of water, tomatoes, 1 pack of Thai hot pot seasoning, sour bamboo shoots, and sour leaves, and bring to a boil.
When the water is boiling again, add the previously stir-fried fish into the pot, cook for another 5 – 10 minutes and then turn off the stove, adding cilantro and coriander to complete the dish.
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Final product
The dish will be a perfect combination of ingredients, with the mild sourness of sour leaves and bamboo shoots blending with the distinctive flavor of stingray. The stingray is cooked just right, not too soft, and taking a bite brings a rush of ocean breeze!
3. Stingray Hot Pot with Fermented Rice
Preparation
25 minutes
Cooking
35 minutes
Difficulty
Easy
Ingredients for Stingray Hot Pot with Fermented Rice Serves 4 people
Stingray 1 kg Fermented Rice 2 tablespoons Shallots 4 bulbs Garlic 4 cloves Ginger 1 root Cilantro 2 sprigs Vietnamese Mint/Lemon Balm 20 gr Lemon 1 fruit Vinegar a little Cooking Oil 4 tablespoons Fish Sauce 1.5 tablespoons Banana Flower 1 piece (banana flower) Banana Stem 1 piece Accompanying Vegetables 500 gr (shredded water spinach/zucchini flowers/sprouts/…) Common Spices a little (salt/sugar/seasoning powder/msg)
How to choose fresh and delicious banana flower
- You can use the type of banana flower with seeds to make salads that have a sweet taste, are less bitter, have bright and beautiful colors, and are crunchier.
- You should choose banana flowers that are still young, not bruised, or missing the outer skin.
- Delicious banana flowers usually have dark red skin, look fresh, and are covered with a layer of white powder on the outside. When picked up, they feel heavy, and when lightly squeezed, the skin has a certain firmness.
- In addition, avoid choosing banana flowers with unusual colors, dark spots on the skin, or lacking the white powder, and when sliced, they have a yellowish-brown color, as this may be due to prolonged storage or chemical treatment, which is not good for health.
What is fermented rice? Where to buy it?
- Fermented rice, also known as fermented cooked rice, is a basic seasoning in Vietnamese cuisine. This traditional seasoning has a sour taste and a very distinctive aroma, often used in many dishes such as hot pot, braised dishes, sour soup, crab noodle soup, buffalo meat with fermented rice, snails cooked with beans served with green banana.
- You can buy fermented rice at liquor stores, grocery stores specializing in Northern foods, large supermarkets, or you can make it at home according to TasteVN’s recipe.
How to prepare Stingray Hot Pot with Fermented Rice
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Prepare the Stingray
First, clean the gills and fins of the stingray, then cut open the belly, remove the intestines, and cut off the tail of the fish.
Next, chop the fish into 4 – 5 pieces and wash it thoroughly with vinegar, then rinse with clean water 2 – 3 times.
Finally, chop the stingray pieces into bite-sized pieces.
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Prepare Other Ingredients
Peel the ginger and cut it into strips. Peel the shallots and garlic, then chop them finely.
Wash and cut the coriander, Vietnamese mint, and lemon basil into small pieces.
For the banana stem, remove the outer layer of the old skin, then thinly slice it and cut the inner core into small pieces, soaking them in a bowl of salted water and the juice of 1 lemon for 20 – 25 minutes. Then rinse again 2 – 3 times with clean water.
Clean the accompanying herbs, soak them in salt, then wash them again with water and let them drain.
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Marinate and stir-fry the stingray
Marinate the stingray with 2 teaspoons of sweet powder, 2 teaspoons of seasoning, 1/2 tablespoon of sugar, 1 tablespoon of fish sauce, 1/2 portion of ginger, minced shallots, and garlic along with chopped chili, and mix well. Let it marinate for about 10 – 15 minutes for the fish to absorb the spices.
Heat a pan on the stove, add 4 tablespoons of cooking oil, then add the remaining 1/2 portion of ginger, shallots, and minced garlic to sauté until fragrant.
Next, add the marinated stingray to the pan and stir-fry for about 5 – 7 minutes until the stingray meat is firm.
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Cooking sour rice water with stingray
You put a pot of water on the stove and bring it to a boil, then add 2 tablespoons of fermented rice through a sieve to filter out the sour taste of the fermented rice.
Add 1 tablespoon of salt, 2 tablespoons of sugar, 2 teaspoons of seasoning powder, and 1/2 tablespoon of fish sauce to the pot, stir well and bring it back to a boil.
When the fermented rice water boils again, add the stir-fried stingray and stir well, then add coriander, Vietnamese mint, and lemon balm, and cook for an additional 3 – 5 minutes.
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Completion
When eating, you place the pot on a low heat or a mini gas stove, then add banana stems, banana blossoms, pumpkin flowers, bean sprouts, and water spinach into the hotpot and briefly cook them before serving.
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Final Product
The delicious stingray hotpot cooked with fermented rice is extremely appealing due to the mild sourness of the fermented rice, along with fresh, crispy, and sweet stingray meat. Accompanying this are banana hearts and various types of vegetables for dipping, making this hotpot even more flavorful.
Sitting together with family by the steaming stingray hotpot, adding a little fresh vermicelli to the bowl, picking up a few pieces of stingray, and ladling in plenty of hotpot broth to enjoy right away is simply wonderful.
How to choose fresh and delicious stingray correctly
- When buying stingray, pay attention to choose those that are still strong and can swim well. Weak swimming stingrays are older, and their meat is not tasty and has a higher chance of acid conversion.
- Choose fish meat that has a moderate pink color, not too dark and not too light.
- Fresh stingray meat will have good elasticity; avoid buying pieces of meat that are a bit soft and slimy.
- Especially, fresh stingray usually does not have a very strong fishy smell; if the smell is too strong, it means the fish has died.
How to prepare a whole stingray
- First, you need to remove the gills, cut off the fins, and rub salt on the fish for the first time.
- Then rinse briefly with cold water and use a knife to cut open the belly of the fish. At this point, you will see a layer of cloudy white membrane along the body of the fish.
- Use a sharp knife to cut along the backbone of the fish; you will see a bruised area and a black membrane around it. You can use your hands or a knife to remove that bruise. Then continue to rub salt for the second time.
- Rinse briefly with water, then use a knife to scrape off the slime on the fish’s skin thoroughly. You can blanch the fish briefly in boiling water for 30 seconds to 1 minute to firm the skin, then proceed to scrape.
- Finally, use diluted saltwater mixed with ginger vinegar or white alcohol to wash the fish. During the washing process, you can also rub to make the fish cleaner. After that, rinse with cold water to finish.
Above are 3 ways to cook lẩu cá đuối with sour bamboo shoots, giang leaves, and fermented rice that TasteVN wants to share with you. A pot of hot and delicious lẩu cá đuối, rich in spices, is a great suggestion for your family’s dinner! What are you waiting for? Get into the kitchen and show off your skills now!
