Stingray is a delicious fish, rich in nutrients, and can be prepared into many different attractive dishes. One of them is steamed stingray with scallion oil. Today, TasteVN will guide you on how to cook a delicious and unusual dish from stingray to treat your family. Let’s get cooking to make steamed dish right away!
1. Steamed Stingray with Scallion Oil
Preparation
20 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Steamed Stingray with Scallion Oil For 4 people
Stingray 2 kg Pineapple 2 fruits (ananas) Scallions 1 kg Minced garlic 2 tablespoons Minced chili 3 fruits Satay chili 3 tablespoons (to taste) Fried shallots 100 gr Roasted peanuts 100 gr (crushed) Cooking oil 100 ml Common seasoning a little ( salt/ sugar/ MSG )
How to prepare Steamed Skate with Scallion Oil
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Prepare the ingredients
When you buy skate, use salt to rub it, wash it clean to reduce the slime, then cut it into bite-sized pieces.
How to prepare skate to reduce the fishy smell:
- First, remove the gills, any blood sacs inside the belly, cut off the fins and intestines, then rub salt on the skate for the first time and wash away the slime.
- Next, use a knife to cut along the backbone of the skate and remove all the bruised parts and the black membrane. After that, rub salt for the second time and rinse briefly with water.
- Then, use a knife to scrape off the slime on the skin of the skate. After that, rub salt on the skin and wash the skate with diluted salt water mixed with ginger, white wine, or vinegar to completely eliminate the fishy and slimy odor.
- Finally, rinse with clean water and let it drain to finish.
Wash the scallions, cut the green parts separately, and chop the scallion leaves. Peel the pineapple, remove the eyes, wash it clean, and then cut it into bite-sized pieces.
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Marinate the stingray and make scallion oil
You put 2 tablespoons of minced garlic and 3 minced chili peppers along with the chopped pineapple into a large bowl. Next, add about 100g of sugar, 2 tablespoons of monosodium glutamate, 3 tablespoons of chili sauce and mix well for the pineapple to absorb the spices.
Choose a large tray to arrange the marinated stingray, then spread a layer of scallions on top of the fish, followed by the marinated pineapple.
To make the scallion oil, heat about 100ml of cooking oil, when the oil is hot, pour it into a bowl containing chopped scallions, then mix well.
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Steam the fish
You put the marinated fish tray into a steamer and steam for about 30 minutes over high heat until the fish is cooked!
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Completion
Remove the stingray from the steamer, then drizzle a layer of scallion oil over the fish, 100gr fried shallots, and 100gr of crushed roasted peanuts is complete.
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Final Product
Enjoy the steamed stingray with scallion oil, the colors of the dish are truly appealing and eye-catching.
The fish is chewy, with a sweet flavor from the aromatic water, and the stingray is not fishy, served with rich scallion oil. This dish will taste better if you eat it hot, wrapped in rice paper with a bit of fresh herbs and dipped in sweet and sour fish sauce; the flavor will be very enticing!
2. Steamed Stingray with Scallion Oil (recipe shared by users)
Preparation
20 minutes
Cooking
15 minutes
Difficulty Level
Easy
Ingredients for Steamed Stingray with Scallion Oil (recipe shared by a user) Serves 2
Stingray 1 kg Pineapple 1/4 fruit (dứa) Scallions 200 gr Horn chili 1 fruit Bird’s eye chili 2 fruits Ginger 1 bulb Garlic 6 cloves Fermented fish sauce 170 ml (1 bottle) Thin rice paper A little (1 stack) Accompanying vegetables A little (lettuce/ fish mint/ Vietnamese balm/ perilla) Cooking oil 100 ml Coarse salt A little White wine A little Common spices A little (salt/ sugar/ seasoning/ monosodium glutamate)
How to prepare Steamed Stingray with Green Onion Oil (recipe shared by users)
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Preparing the ingredients
Buy stingray, cut off the head and tail, then rub salt all over the body of the fish.
To completely eliminate the fishy smell and reduce the sliminess, use a knife to scrape from the head to the tail to remove all the slime on the fish’s skin, then rinse thoroughly with white alcohol.
Effective ways to eliminate fishy smell:Method 1: Soak the fish in diluted salt water for about 5 – 10 minutes, then rinse with water 2 – 3 times.
Method 2: You can soak the fish in a mixture of vinegar mixed with a little white alcohol for about 5 minutes, then rinse thoroughly with water several times.
See details: 7 effective ways to eliminate fishy smell
Cut off the roots and wilted leaves of the green onions, wash them clean, and chop them finely. Wash the horn chili and cut it into thin diagonal slices. Rinse the bird’s eye chili and let it dry.
Wash the pineapple with water, cut off the core, chop the flesh finely, and put it in a bowl.
Peel the garlic. Scrape the ginger, wash it clean, and cut it into thin strips. Pick the leaves of the herbs, wash them clean, let them dry, and place them on a plate.
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Steam the fish
Add water to about half of the steamer, then place the prepared stingray on the steamer, sprinkle the sliced ginger and sliced chili on top of the fish for a more fragrant result.
Steam the fish for about 10 – 15 minutes over medium heat until the fish is cooked evenly, then turn off the heat.
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Make scallion oil
Put a pot on the stove with 100ml of cooking oil and heat over medium heat. When the oil is hot, add the chopped scallions and stir well.
Add to the pot: 1/2 teaspoon of sugar, 1 teaspoon of seasoning powder, 1/2 teaspoon of monosodium glutamate, stir well until all the seasonings dissolve, then turn off the heat.
Tip: You can also make delicious and fragrant scallion oil according to the recipe shared by TasteVN.
See details: How to make fragrant and fatty scallion oil easily at home
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Making dipping sauce
Add to the mortar: 2 bird’s eye chilies and 6 cloves of garlic, then pound them finely and place them in a bowl.
Add finely chopped pineapple, 170ml mam nem, 2 tablespoons of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, and stir well for about 1 minute to blend the mixture, then adjust the seasoning to taste.
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Completion
Once the stingray is steamed, place it on a plate and pour the scallion oil evenly over the fish to complete the dish.
When eating, you can wrap the fish with rice paper, add some vegetables, and dip it in the sweet and sour mam nem for a more delightful experience!
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Final Product
The dish of steamed stingray with scallion oil wrapped in rice paper and dipped in fermented fish sauce has an irresistible delicious flavor. The fish meat is chewy, tender, sweet, and juicy, perfectly blended with the rich and aromatic scallion oil, and when dipped in the sweet and sour fermented fish sauce, it’s simply delightful!
How to Choose Fresh Ingredients
How to choose fresh stingray
- Choose stingrays with shiny, taut skin, and the flesh inside should be pure white.
- Fresh stingray meat should have good elasticity. Avoid buying stingrays with slightly soft or mushy flesh.
- Especially, fresh stingrays usually have a distinct seafood smell; if the smell is too strong, it means the fish has died, and you should not buy it.
How to choose fresh and delicious pineapple
- Choose pineapples that have a bright yellow color from the crown to the bottom or with a few slightly green spots, indicating that the fruit is ripe and has a sweet taste.
- Short pineapples (round shape) have more flesh than long pineapples (long cylindrical shape).
- Choose fruits with large and spaced eyes as much as possible so that after peeling off all the eyes, you will have thick pulp.
- Choose fruits that smell fragrant and fresh. If there is little or no smell, it means the fruit is not ripe yet.
- It is best to choose fresh pineapples that are just ripe, not too hard or too soft; when you press your finger into the skin of the pineapple, it should not dent.
See more:
Above is an article guiding how to make steamed stingray with scallion oil which is very simple and flavorful. Wishing you success with this recipe!
* Source of images and recipes shared from Facebook TuyetNhung Tran.
