The soup with the fresh sweetness of fish, the sour taste of pickles combined with the spicy taste of chili is guaranteed to be a super dish on the table. Let’s learn how to cook stingray sour soup!
30 minutes Process
20 minutes Intended for
Stingray cooked with sour soup has long been a favorite dish of many people. Stingrays are famous for having soft and tough cartilage without bones. If you have tasted it once, you will certainly not forget the attractive taste of stingray meat.
firstIngredients for stingray sour soup
500g fresh stingray
1 onion, 1 garlic, 1 ginger, 2-3 chili peppers (can use paprika instead)
2How to make stingray sour soup
Step 1 Process materials
Stingray bought and washed, Use rubbing salt to remove the fishy smell and clean the oil, then rinse with clean water a few more times. Cut fish into bite-sized pieces
Onions and garlic peeled and minced. Ginger is washed, peeled, thinly sliced and finely chopped. Chili is washed and sliced or you can use paprika instead.
Rinse the pickles with cold water to reduce the acidity, then squeeze out the water. If you use tomatoes, you wash and cut the areca. Scallions, coriander soaked washed with salt water and then cut into small pieces.
Step 2 Marinated fish
Put the fish in a large bowl and season with 1 teaspoon of pepper, 4 tablespoons of fish sauce, 1 teaspoon of monosodium glutamate, 1/2 teaspoon of sugar and add all the garlic, ginger, and peppers prepared before and mix. evenly, let the fish rest for 15 minutes to infuse the spices.
Step 3 Cook stingray sour soup
Put the pot on the stove, put a little oil in the pot, when the oil is hot, add the onions and fry until fragrant. Then put the stingray into the island evenly, quickly, the fire is large. Be careful to manipulate gently to avoid crushing the fish.
When the fish is cooked, add the pickles and tomatoes, mix the pickles with the fish, pour in a little water just enough to cover the fish and pickles so that the fish soaks up the sour taste from the melon.
Step 4 Finished product
After boiling for another 10 minutes, add water to the pot according to the family’s portion. Taste the seasoning again, then add coriander and turn off the heat. Do not let cilantro boil for too long as this will lose its flavor.
So the stingray sour soup is complete. You should use it while it is still hot to enjoy the full flavor. Stingray sour soup can be served with rice or vermicelli.
GREEN Bach Khoa has just guided you to successfully make a delicious, non-fishy stingray sour soup. Good luck with this recipe!