Taste of Homeland: Stingray Braised with Banana Blossom

Stingrays are scattered throughout the year. According to fishermen, stingray season usually concentrates from March to August every year, especially when the monsoon appears.

Stingrays have a very distinctive shape, easily distinguishable from other fish because the fish has a thin and flat body, a small and long tail like a fan. The bones of the stingray are mainly cartilage, the fish meat is fragrant and sweet, so it easily stimulates the taste buds.

Braised Stingray

PHOTO: NGO MA THIEN

According to Oriental medicine, stingrays are very nutritious, so eating stingrays is good for health, especially for thin and weak people. Stingrays can be prepared in any delicious dish, including stingray stewed with banana blossom, a rustic, unique dish that goes well with rice.

Choose to buy fresh stingrays, the larger ones will have more meat. Clean them, remove the gills, remove the white layer along the spine of the fish, then remove the bruised blood so the fish has no smell. Then rub salt on the fish, especially the belly to remove the smell. Before cooking, marinate the fish with a little seasoning.

Go to your garden and pick moldy banana stems. If there are seeded banana stems, it will be even better. Choose banana stems that have just bloomed to be sweet and delicious. Pick them, peel off the old outer skin, take the white inner core, use a knife to slice them thinly about 3-4 cm, soak in water mixed with lemon to remove the sap and prevent them from turning black. When processing, take the banana stems out and put them in a basket to drain.

Ingredients for braised stingray

PHOTO: NGO MA THIEN

Heat a pan of oil on the stove, sauté garlic and chili, add the fish, season to taste. To make the braised fish with banana stem soft and tender, add a little water. Braise until the fish turns rare, add the sliced ​​banana stem and stir well with chopsticks. When the fish and banana stem are soft and tender, remove from heat, scoop onto a plate, and enjoy with white rice.

In addition to being braised with banana blossom, stingray can also be braised with lemongrass and chili, grilled with turmeric... all delicious. Especially stingray cooked in sour soup is simple, rustic, and goes well with rice on hot days.

Source: https://thanhnien.vn/huong-vi-que-huong-ca-duoi-um-bap-chuoi-185250818211034231.htm