Today, TasteVN will share with you 2 ways to make grilled stingray that is super delicious with simple and easy steps to do right at home. Let’s get cooking right away!
1. Grilled Stingray with Turmeric
-
Preparation
20 minutes
-
Cooking
35 minutes
-
Difficulty
Easy
Ingredients for Grilled Stingray with Turmeric For 2 people
Stingray 300 grams Turmeric 1 root Lemon juice 1 tablespoon Fish sauce 1 tablespoon Chopped lemongrass 1 tablespoon Pepper 1/2 teaspoon Chili 1 piece Salt 1 teaspoon Ginger leaves 5 grams
Tools: Knife, bowl, grill rack,…
How to Make Grilled Stingray with Turmeric
-
Prepare the ingredients
Fresh stingray, rinse thoroughly with water and follow the steps to prepare the fish as instructed above.
After cleaning the stingray, use a knife to make small cuts along the body of the fish so that the marinade can penetrate more easily.
Wash the turmeric, put it in a mortar, pound it finely, and transfer it to a bowl.
-
Marinate with turmeric and grill the stingray
Add the pounded turmeric, 1 tablespoon of lemon juice, 1 tablespoon of fish sauce, 1 teaspoon of salt, and 1/2 teaspoon of pepper to marinate the stingray for 10 minutes. If you like spicy food, you can add some chopped chili.
Next, lay ginger leaves on the grill and brush a layer of oil on the leaves so that the fish does not get burnt.
Then place the stingray on top, close it, and grill the stingray over charcoal for about 25 minutes.
Note, turn the fish regularly to prevent it from burning.
-
Finished Product
The grilled stingray dish when completed will have a strong, warm fragrance characteristic of turmeric and ginger leaves. Blending with the fragrant, crispy, and firm grilled fish, it is sweet.
You may consider using stingray with green chili salt or garlic chili fish sauce for dipping.
2. Grilled Stingray with Chili Salt
-
Preparation
20 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Grilled Stingray with Chili Salt For 3 people
Stingray 500 grams Carrot 50 grams White radish 50 grams Garlic 1 bulb Green onion 3 stalks Lemon 2 fruits Chopped lemongrass 1 tablespoon Common spices 10 grams (fish sauce/pepper/salt/vinegar)
Tools: Knife, bowl, grill rack,…
How to prepare Grilled Stingray with Salt and Chili
-
Prepare the ingredients
Clean the stingray with water, then proceed to prepare the fish as instructed at the beginning of the article.
Make cuts along the fish to allow the marinade to soak in evenly, enhancing the flavor.
Wash the carrots and radishes, peel them, and shred them into small strands.
Peel the garlic and then finely chop it.
Wash the green onions and cut them into small pieces.
Boil 50 ml of cooking oil, then pour it into a bowl with green onions to make scallion oil. The onions will cook instantly while still maintaining their beautiful green color.
-
Marinate with chili salt and grill stingray
Marinate the fish with 1 tablespoon of salt, 1/2 tablespoon of ground chili, 1 tablespoon of minced garlic, 1 tablespoon of minced lemongrass, 1/2 tablespoon of pepper, 1/2 tablespoon of fish sauce, and 1 tablespoon of scallion fat for 10 minutes.
Next, place the fish on the grill, clamp it shut, and grill the fish over hot coals for 20 minutes.
While grilling, make sure to flip the fish and baste it with scallion fat several times to prevent it from burning.
-
Make pickles and dipping salt for fish
To make pickles: Mix some vinegar with sugar and monosodium glutamate, then soak shredded radish and carrot for 10 minutes, then take them out; you will have pickles to serve with.
To make dipping salt for fish: Combine salt with finely chopped chili, sugar, and lime in a small bowl and mix well.
-
Final product
The grilled stingray with chili salt is a perfect combination of firm, sweet stingray meat and the spicy flavor of chili. This dish is very palate stimulating; once you start eating, you can’t stop.
Serve the fish with garlic chili sauce, a bit of pickles, and some greens for a great experience.
How to choose fresh and delicious stingray and how to process it to avoid a fishy smell:
How to choose delicious stingray:
- When buying stingray, choose fresh, live ones that swim actively; the meat will be tasty and not mushy.
- It is advisable to buy fish with clear eyes, slimy skin, and firm curled edges on both sides.
How to process stingray:
- Use a sharp knife to make a cut along the spine of the fish, exposing the blood clot and a layer of black membrane. You can use a knife or your hands to peel them off; doing this will reduce the fishy taste.
- The skin of the stingray is very slimy; when cooked, it releases a type of mucus that makes the dish taste bitter and very fishy. You can process it by rinsing the skin with boiling water, then scraping off the slime from head to tail with a knife. Scrape the mucus and apply salt as you go.
- Rub salt and rinse the belly of the fish with clean water.
- After processing, soak the fish in alcohol or vinegar for 5 minutes to completely eliminate the fishy smell.
Note: Besides using charcoal to grill fish, you can use an oven or electric grill for easier preparation.
See more:
Above are 2 delicious ways to make grilled stingray right at home. Wishing you success! If you have any questions, please comment below!
*Refer to images and recipes from cooky.vn and the YouTube channel NAM VIET.
