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Preparation
15 minutes
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Cooking
15 minutes
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Difficulty
Easy
Stewed stingray is a dish that is quite familiar to many people. Today, let’s cook together with TasteVN to try a twist on this stewed dish with a flavorful and unique recipe for stewed stingray with sour melon, changing the taste for family meals!
Ingredients for Stewed Stingray with Sour Melon Serves 4
Stingray 300 gr Sour melon 200 gr Fresh chili 4 pieces Shallots 6 bulbs Turmeric powder 1/2 teaspoon Cooking oil 2 tablespoons Fish sauce 1 tablespoon Common spices A little (salt/ sugar/ monosodium glutamate/ seasoning/ pepper)
How to choose good ingredients
How to choose fresh stingray
- When buying stingray, choose fresh stingrays, alive and swimming healthily, the meat will be delicious and not mushy.
- Fresh stingray meat should have good elasticity, avoid buying parts that are a bit soft and mushy.
- Choose fish with clear eyes, pink gills, slimy skin, and no unusual color.
- Additionally, if you see any abnormal signs such as swelling, weak swimming, or pale color, you should not purchase them.
How to choose delicious crunchy pickled melon
- Choose pickled melon that is bright yellow and still has the stem intact.
- Pay attention to observe and choose pickled melon that has clear brine and a light fragrant smell.
- Do not choose pickled melon if you see the stem is bruised, the brine is moldy, and has an unusual smell.
- Additionally, to ensure safety and hygiene, you can also make pickled melon at home.
How to cook Stingray fish stew with pickled melon
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Prepare ingredients
First, to eliminate the fishy smell of the stingray, after purchasing the fish, soak it in brine for 10 – 15 minutes and then rinse it with clean water, then remove it to drain.
How to prepare and remove the fishy smell from stingray:
- First, remove the gills, the blood sacs inside the belly, cut off the fins, and intestines, then rub salt on the fish for the first time and rinse off the slime.
- Next, use a knife to cut along the backbone of the fish and remove all the bruised parts and the black membrane. Then rub salt again and rinse briefly with water.
- Next, use a knife to scrape off the slime on the fish’s skin. After that, rub salt on the skin and rinse the fish with diluted brine mixed with ginger, white wine, or vinegar to completely eliminate the fishy smell and slime.
- Finally, rinse again with clean water, and let it drain to finish.
Next, wash the dưa môn thoroughly with cold water about 4 – 5 times and then squeeze it to drain.
Remove the stems from the fresh chili peppers and then wash them clean. For the shallots, peel them and then wash them clean.
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Marinate the fish
First, pound 5 shallots and 2 chili peppers until fine.
Next, put the stingray into a bowl and proceed to marinate the fish with the finely pounded shallots and chili along with 1/2 teaspoon of turmeric powder, 1/3 teaspoon of salt, 1 tablespoon of sugar, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of pepper, and 1/2 teaspoon of seasoning powder.
Then, mix well and marinate for 10 minutes to let the fish absorb the seasonings.
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Stew fish
While waiting for the fish to absorb the flavors, you chop 1 bulb of shallots and sauté it in a pan with 1 tablespoon of cooking oil. When the shallots become fragrant, add the pickled melon and stir-fry. Season the pickled melon with 1 tablespoon of sugar and 1/2 tablespoon of seasoning powder, and stir-fry briefly for 2 minutes.
Next, transfer the pickled melon to a pot for stewing.
Tip: To make the stew tastier, you should use a ceramic pot or earthen pot for stewing!
Continue by adding 1 tablespoon of cooking oil to the pan, then add the stingray and stir-fry for about 3 minutes until the fish is firm. After that, place the fish on top of the pickled melon in the pot along with the remaining 2 chili peppers.
To make the most of the seasoning, add 1 tablespoon of fish sauce and mix 5 tablespoons of water into the previously stir-fried fish pan, then pour everything into the fish stew pot.
Put the pot on the stove and stew the fish for about 15 minutes until the stew sauce thickens.
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Final Product
The stingray fish braised with green melon is hot and fragrant, just smelling it is really stimulating. The stingray meat is chewy, accompanied by the soft and tender green melon, evenly soaked in spices.
With this braised stingray dish, if you enjoy it with hot rice, it’s truly irresistible!
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Above is a detailed guide on how to prepare braised stingray with green melon that is simple yet flavorful, a change of taste for family meals. I hope with the recipe shared by TasteVN, you will successfully prepare it and enjoy delicious meals.
*Source of the recipe and food images shared from Facebook: Duy Trang
