How to make delicious and flavorful stingray fish braised with lemongrass and chili at home

How to Cook Stingray with Lemongrass and Chili

• 1

  Prepare the ingredients

  For the stingray, use salt to scrub it, rinse it thoroughly to reduce the sliminess, and then cut it into bite-sized pieces.

  Peel the outer layer of the lemongrass, rinse off the powder, then slice 3 stalks thinly, and mince the remaining 3 stalks along with 1 piece of ginger that has been peeled. Peel the shallots and garlic, then mince them finely.

  How to prepare stingray to reduce fishy smell and sliminess:

  • First, remove the gills, the blood bags inside the belly, cut off the fins, and gut the fish, then scrub salt on the fish for the first time and rinse off the slime.
  • Next, use a knife to make a cut along the backbone of the fish and remove all the bruised parts and the black membrane. Then scrub salt for the second time and rinse briefly with water.
  • Then, use a knife to scrape off the slimy layer on the fish skin. After that, rub salt on the skin and rinse the fish with diluted salt water mixed with ginger, white wine, or vinegar to completely eliminate the fishy smell and sliminess.
  • Finally, rinse again with clean water and let it drain to finish.

  

  

  
• 2

  Marinate the fish

  Marinate the fish with 1/2 teaspoon of salt, 2 teaspoons of sugar, 1 teaspoon of seasoning powder, 2 tablespoons of fish sauce, 1/2 teaspoon of monosodium glutamate, and use chopsticks to mix well so that the fish absorbs the seasoning. Marinate the fish for 15 – 20 minutes.

  Tip: You can adjust the ingredients to suit your family’s taste.

  

  
• 3

  Cook the fish

  While waiting for the fish to absorb the marinade, place a pan on the stove, add 3 tablespoons of cooking oil, wait for the oil to heat up, then add the minced shallots and sauté, followed by the minced garlic. Next, add the sliced lemongrass, minced lemongrass, and minced turmeric, stir until fragrant.

  Then, add the marinated stingray into the pan, stir gently and evenly once.

  Cook the fish for about 10 – 15 minutes, until the stingray is nearly cooked, add 10 fresh chilies, cover, and continue cooking for another 5 minutes, then taste and adjust the seasoning as needed, turn off the heat.

  Tip: To allow the fish to cook slowly and absorb the flavors evenly, you should cook it over medium-low heat.

  

  

  

  
• 4

  Final Product

  So you have completed the fragrant stingray stew with lemongrass and chili, plate the result and add some decorations to make the dish more appealing.

  Rest assured, the taste of this dish will leave you mesmerized and unforgettable. Enjoy your meal!