If you are too bored with the taste and cooking methods of traditional sour soups, then today let’s join TasteVN to immediately make 2 methods of cooking dried stingray sour soup to change the flavor for the whole family! Let’s get cooking and try out these 2 soups right away!
1. Dried Stingray Sour Soup with Okra
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Preparation
15 minutes
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Cooking
25 minutes
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Difficulty
Easy
Ingredients for Dried Stingray Sour Soup with Okra For 4 people
Dried stingray 50 gr (1 fish) Okra 100 gr Fried garlic 1.5 teaspoons Chili 3 pieces Green onions 2 stalks Lemon 5 pieces Sugar/salt A little
How to choose fresh and delicious okra
- You should choose okra that has a shiny green color, looks appealing, and is of moderate size, about the size of a thumb, as these are just right for eating, not too young, not too old.
- In addition, good okra will have a thin layer of fine hairs covering the outside, and when you hold it, you should feel it is firm, not soft or has an unpleasant smell.
- Do not choose okra with wilted skin and strange black spots on the skin. This indicates that the okra is old and about to spoil.
- Additionally, you should also avoid buying okra that is pale green, large in size, and has all the hairs around the body dropped off. These are old okra, which will not taste good and are often bitter when eaten.
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How to prepare Dried Stingray Soup with Okra
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Prepare the banana heart
First, you add 600ml of water into a bowl, then squeeze the juice from 1 lemon and dissolve it into the water.
Next, you use a knife to cut off the top of the banana heart, peel it, and cut it into 3 equal parts. Then, stand each piece upright, cut it in half, and gradually slice the banana heart into thin slices for eating and put them into a bowl of diluted lemon water.
Soak for about 15 minutes to prevent the banana heart from turning black, then take it out, rinse again with clean water, and drain.
Tip: To avoid lemon seeds mixing in with the banana heart and causing a bitter taste when eating, you should remove the seeds right before soaking the banana heart!
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Prepare other ingredients
The dried stingray should be rinsed with clean water to remove any dirt remaining on it, then use a knife to cut the dried stingray into small pieces about 1.5 – 2 finger widths.
Wash the okra and let it drain. Remove the stems from the chili and slice them. Remove the roots from the herbs, wash them clean, and chop them finely.
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Cooking Soup
First, squeeze the juice of 4 lemons into a bowl and use a spoon to remove all the seeds. Then add 1.5 tablespoons of sugar and 1/2 tablespoon of salt into the bowl.
Next, pour 1.5 – 2 liters of water into the pot and heat on high until the water boils, then add the banana flower. Cook for about 3 minutes until the banana flower is just tender, then add the mixture you prepared earlier into the pot.
After that, add the okra, sliced chili, and 1 teaspoon of fried garlic, mix well, and cook for another 10 minutes until the ingredients are cooked through, then season to taste and turn off the heat.
Serve in a bowl and add 1/2 teaspoon of fried garlic and chopped onions and cilantro, mix well to finish.
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Final Product
Dried stingray cooked in sour soup with okra will have an appealing, characteristic aroma of sour soup and fragrant fried garlic when completed.
When eating, you will feel the delicious, soft banana flower mixed with the salty and sour dried stingray, which is incredibly enticing. Especially when dipped in chili fish sauce, it is super delicious and attractive.
2. Dried stingray cooked in sour soup with water spinach
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Dried stingray cooked in sour soup with water spinach For 4 people
Dried stingray 500 gr Water spinach and shredded banana flower 200 gr Culantro 1 stalk Basil 1 stalk Vietnamese coriander 1 stalk Chili 2 fruits Calamondin 10 fruits Garlic 1 bulb Cooking oil 1 tablespoon Fish sauce 1/2 tablespoon Seasoning/ sugar a little
How to choose fresh and delicious water spinach
- You can buy pre-peeled water spinach or buy whole water spinach to peel at home to ensure hygiene.
- You should choose water spinach stalks with small and sturdy tips.
- Avoid buying water spinach that looks overly lush and green, with brittle stems and very dark green leaves as they may have been fertilized with chemical fertilizers, which are not good for health.
- For health safety, you should eat water spinach in season, around April to June; during the harvest season, the vegetables will be fresh and green, developing naturally.
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How to prepare dried stingray cooked with sour soup and water spinach
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Prepare dried stingray
After purchasing the dried stingray, use scissors to cut the dried fish into small bite-sized pieces, then soak in water for about 20 minutes to soften the dried fish, and then rinse with clean water to remove all dirt.
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Prepare other ingredients
Banana blossom and water spinach should be washed thoroughly twice with water, then drained.
Cilantro, basil, and Vietnamese cilantro should be picked, washed, and chopped finely. After washing, slice the chili peppers. Garlic just needs to be peeled and minced.
Next, place a pan on the stove, add 1 tablespoon of cooking oil and minced garlic, sauté until fragrant, then turn off the heat and transfer to a bowl.
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Cooking the soup
Place a pot on the stove, add 1.5 liters of water, and bring it to a boil over high heat. Once the water is boiling, add the dried stingray that has been soaked. Cook for another 15 minutes until the dried stingray is tender, then add the juice of 10 calamondin limes, 1 tablespoon of seasoning, 1 tablespoon of sugar, and 1/2 tablespoon of fish sauce.
Mix well and cook over medium heat for about 3 minutes until the spices dissolve evenly, then add the sliced banana flower and shredded water spinach along with sliced chili, culantro, basil, and chopped coriander.
Stir well and cook for another 2 minutes until the water spinach and banana flower are just cooked, then add the fried garlic and season to taste before turning off the heat.
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The final product
The dried stingray soup with water spinach, once completed, will have an attractive aroma from the calamondin juice. When eaten, one can taste the sweet and sour soup, and the dried stingray meat is tender and delicious with a distinctive flavor.
Additionally, the banana flower and shredded water spinach, after being cooked, are crunchy and absorb the flavors beautifully. Dipping it in some spicy fish sauce makes it incredibly appetizing. Give it a try!
How to choose and where to buy delicious dried stingray
- Delicious dried stingray will have bright colors, the fish flesh is yellow, with a fragrant or slightly fishy smell characteristic of dried fish.
- When buying, you should choose fish that still have intact fins, with skin tightly adhering to the fish flesh.
- Do not choose dried fish that are too yellow, as these may have been oiled, making them less tasty.
- Currently, the price for 1 kg of dried stingray ranges from about 310,000 – 410,000 VND (price updated on 21/07/2021).
How to choose fresh banana blossom
- Good banana blossoms are those that are still intact, not bruised, with the outer skin intact, having a dark red color and covered with a fine white powder.
- Additionally, when choosing, you should pick up the banana blossom; it should feel heavy, and when gently squeezed, the skin should be hard and have a certain crunchiness, indicating good quality.
- Avoid choosing banana blossoms with unusual outer skin colors, dark bruises, and when shredded, they show a yellow-brown color and have lost the white powder coating on the outside. These banana blossoms may have been stored for a long time or treated with chemicals.
How to slice banana flowers without browning
- Step 1: Prepare a mixture of diluted lemon salt water, then cut the head of the banana flower to remove the thick outer layer and discard the hard pistil inside, keeping only the heart of the banana flower and soaking it in a bowl of diluted lemon salt water.
- Step 2: Place the banana flower on a cutting board and use a knife to slice it diagonally into thin pieces from the tail, cut upwards, then rotate the piece you just cut and slice it in half vertically, and continue slicing into thin, long pieces that are easy to eat.
- Step 3: Drop all the banana flower slices into the diluted salt water and soak for about 20 minutes, which helps keep the banana flower white and crispy as initially and releases the sap outside.
- Step 4: Remove the banana flower and rinse it clean with water to finish.
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Finally, we have completed 2 ways to make dried stingray cooked in sour soup that is rich and refreshing to cool down on hot summer days. I hope you can successfully make this dish and have a warm meal with your family!
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