How to Cook Stingray with Pickled Vegetables for a Unique and Flavorful Family Meal

How to cook Stingray fish stew with pickled melon

• 1

  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.

  

  

  

  
• 2

  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.

  

  

  

  
• 3

  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.

  

  

  

  
• 4

  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!