What to Cook with Stingray? 12 Delicious Stingray Recipes

Stingray is a familiar ingredient in many family meals thanks to its sweet, slightly chewy meat and a distinctive flavor that is hard to mistake. However, not everyone knows what to cook with stingray to both preserve its fresh sweetness and completely remove its characteristic fishy smell. If you are looking for delicious, easy-to-make dishes that go well with rice and are suitable for every family member, the article below will suggest a series of attractive recipes. Let’s explore with Ola Squid right now!

1. Introduction to stingray and its nutritional value

What is a stingray? Characteristics and classification

Stingray is one of the familiar sea fish for Vietnamese people, especially appearing frequently in family meals and coastal specialties. They belong to the shark and ray superorder, having a flat disc-shaped body with a long, slender tail that looks like a whip. The upper surface of the fish is usually brown or gray, camouflaging perfectly with the sea sand, helping them easily hide from predators.

There are many different types of stingrays, the most popular ones include:

• Turmeric stingray (Cá đuối nghệ): Has a yellow-orange color, firm and fragrant meat, often used for cooking hotpot.
• Pineapple stingray (Cá đuối dứa): Soft meat, light smell, suitable for grilling or frying.
• Marbled stingray (Cá đuối bông): Has characteristic patterns, large size, plenty of sweet meat.
• One-spine or two-spine stingray: Characterized by sharp spines on the tail, often used in braised dishes or soups.

Thanks to its special body structure, stingrays have almost no bones but only cartilage, making eating easier and safer.

Nutritional value of stingray

Stingray is attractive because of its mild sweet taste, firm soft meat, and few bones; it is also one of the seafood types that bring many health benefits.

• High-quality protein: Helps build muscle and enhance overall health.
• Omega-3: Good for cardiovascular health, reduces bad cholesterol, and supports the brain.
• Group B vitamins: Especially B12, supporting the nervous system and blood formation process.
• Minerals like phosphorus, selenium, and magnesium: Strengthen the immune system and improve joint function.

Due to its low-fat content, stingray is also suitable for diets, helping with healthy weight loss while still ensuring enough nutrients.

How to choose and buy fresh stingray

To have a flavorful dish, choosing fresh stingray is extremely important. You can rely on several tips:

• Observe the color: Fresh stingray has a natural bright color; the skin is not bruised or slimy.
• Smell: Fresh fish has a light sea smell. Avoid buying those with a strong ammonia smell as they might be old fish or male fish which have a distinct smell that is hard to remove.
• Elasticity: Use your hand to press the fish body; if the meat is elastic and not mushy, the fish is still fresh.
• Choose female fish: Female stingrays usually have fragrant, softer meat and are less likely to have an ammonia smell compared to males. Additionally, you can distinguish them by observing that the female’s belly has thicker and softer meat.
• The eyes (if still intact) should be clear and not sunken.

Secrets to preparing stingray cleanly and without a fishy smell

Stingray has a fairly strong characteristic smell; if not prepared correctly, it can easily affect the flavor of the dish. Here are secrets to keep the fish clean and odorless:

• Use salt and lemon: Rub salt over the entire fish body, then rinse with water mixed with lemon or vinegar. This helps deodorize and remove slime effectively.
• Soak with rice water: Soaking the fish in rice water for about 10–15 minutes helps significantly reduce the ammonia smell and makes the fish meat whiter.
• Wash with wine or crushed ginger: This mixture not only removes the fishy smell but also helps the fish meat stay firm.
• Clean the cartilage: Use a knife to lightly scrape off the thin outer membrane, helping the fish become crispier and more fragrant when cooked.
• Remove the internal organs and belly skin (if any) as these are the areas where the smell is most concentrated.

2. What to cook with stingray to make it delicious?

Below are 14 delicious dishes from stingray that many families love. You can flexibly change them depending on your taste and available ingredients.

2.1. Stingray sour soup with banana blossom

Stingray sour soup with banana blossom is a dish with a harmonious flavor, combining the fresh sweetness of stingray, the slight crunch of banana blossom, and the characteristic aroma of herbs. When cooked, the soup has an attractive scent, with a mild sourness mixed with the natural sweetness of the fish and vegetables.

Necessary ingredients:

• 300g stingray
• 500g banana blossom, 80g tamarind pulp
• 2 lemons
• Herbs, thorny cilantro (ngò gai), minced garlic, horn chili
• Seasoning: salt, sugar, MSG, seasoning powder, fish sauce, cooking oil

How to make stingray sour soup with banana blossom:

• First, wash the fish with diluted salt water and a bit of vinegar to deodorize, then rinse thoroughly and continue rubbing with salt once more to remove slime. Once the fish is drained, cut it into bite-sized pieces and keep the liver to make the soup richer.
• Prepare a bowl of diluted lemon-salt water, then peel off the old layers of the banana blossom, slice thinly, and soak for at least 30 minutes, then rinse and drain. Wash the herbs and thorny cilantro, then chop them finely.
• Next, sauté minced garlic with oil, add about 1 – 1.5 liters of water along with the tamarind pulp, bring to a boil and skim off the foam. Put the stingray into the pot, mash the tamarind to get the juice, put it back into the pot, and season with salt, sugar, fish sauce, MSG, and seasoning powder to taste. When the fish is cooked, add the banana blossom, increase the heat to a vigorous boil, then add herbs and thorny cilantro and turn off the heat.
• The finished soup has a clear sour and sweet taste, the banana blossom is slightly crunchy mixed with the soft, rich taste of the stingray. Eat hot with rice and dip the fish in a bit of chili fish sauce for a more robust and complete flavor.

2.2. Grilled stingray with turmeric

Grilled stingray with turmeric makes an immediate impression with its attractive golden color and characteristic spreading aroma. The fish meat is soft and well-seasoned, perfect for a weekend meal or family gatherings.

Ingredients to prepare:

• Stingray: 300g
• Fresh turmeric, ginger leaves
• Minced lemongrass, chili
• Lemon juice
• Seasoning: fish sauce, salt, pepper

How to make grilled stingray with turmeric:

• Wash the purchased fish with water, then scrape clean the black membrane and slime by blanching in boiling water and rubbing with salt. Rinse thoroughly and soak the fish in a bit of vinegar or wine for about 5 minutes to deodorize. Next, use a knife to cut a few thin slits on the fish body so the spices can penetrate quickly.
• Crush the turmeric and marinate it with the fish, lemon juice, fish sauce, salt, pepper, and a little chili if you like a spicy taste, then let it sit for about 10 minutes.
• Next, spread ginger leaves on the grill, lightly brush with oil, and place the fish on top to grill over charcoal for about 25 minutes. Flip regularly so the fish cooks evenly and doesn’t burn. Grilled stingray with turmeric has a beautiful yellow color and a strong turmeric scent blended with the aroma of ginger leaves.

2.3. Stingray hotpot with sour bamboo shoots

Stingray hotpot with sour bamboo shoots is a flavorful and beloved dish in family meals. When the hotpot boils, the seductive aroma from stingray, sour bamboo shoots, and spices spreads, creating an indescribable cozy feeling. The hotpot broth has a mild sour taste from the bamboo shoots combined with the sweet taste of the fish, creating a balanced, easy-to-eat, and very attractive flavor.

Ingredients:

• Stingray: 1kg
• Sour bamboo shoots: 300g
• Tomatoes: 2 fruits
• Pineapple: 1/4 fruit
• Tamarind pulp: 80g
• Garlic, shallots, horn chili
• Cornstarch: 1.5 tablespoons
• Seasoning: salt, cooking oil, vinegar, sugar, seasoning powder, MSG
• Side vegetables: elephant ear stalks (dọc mùng), shredded morning glory, shredded banana blossom

How to make stingray hotpot with sour bamboo shoots:

• Wash the purchased fish with diluted salt water and a bit of vinegar to deodorize. If the fish still has skin, scrape it clean to remove slime, then rinse many times until completely clean, drain and cut into bite-sized pieces.
• Cut tomatoes into wedges, pineapple into small pieces, slice the chili. Mince the garlic and slice the shallots. Wash the sour bamboo shoots 2-3 times and squeeze gently to reduce the pungent smell. If the bamboo shoots have been kept for a long time, you can wash them with rice water or blanch them with a bit of salt.
• Then, sauté minced garlic in oil and set aside. Continue using that oil to fry the shallots mixed with cornstarch to create crispy golden fried shallots. Boil 2 liters of water, add boiling water to the tamarind bowl, mash to get the juice, and filter it back into the pot.
• Next, add pineapple, bamboo shoots, and 2/3 of the tomatoes to boil. Season with seasoning powder, sugar, and a little MSG for a balanced broth. Finally, put the side vegetables into the electric hotpot with the stingray on top, then sprinkle fried shallots, fried garlic, and the remaining tomatoes.

2.4. Stingray sour soup with young tamarind leaves

Stingray sour soup with young tamarind leaves brings a light flavor, very suitable for changing the menu for family meals. Young tamarind leaves create a natural mild sour taste, blended with the sweet taste from the fish broth making the soup harmonious and easy to eat.

Ingredients:

• 500g stingray
• 200g young tamarind leaves
• 100g elephant ear stalks (bạc hà)
• Green onions, thorny cilantro
• Minced garlic, minced chili
• Seasoning: salt, sugar, fish sauce

How to make stingray sour soup with young tamarind leaves:

• First, wash the stingray with salt to deodorize, drain and cut into bite-sized pieces. Marinate the fish with 1 teaspoon of salt, 1/2 tablespoon of minced chili, and 2 tablespoons of minced garlic for about 15 minutes.
• Peel the elephant ear stalks, wash, and slice diagonally. Cut green onions and thorny cilantro into pieces, and wash young tamarind leaves, drain and chop finely.
• Sauté garlic in oil then add the fish to stir until the meat is firm and fragrant. Then, boil 1 liter of water and add the fried fish. Continue adding young tamarind leaves, skim off foam if any, then season with salt, sugar, and fish sauce to taste.
• Add elephant ear stalks to cook for about 10 more minutes then turn off the heat and add green onions and thorny cilantro. The finished sour soup has a mild sour taste from the tamarind leaves, freshness from the elephant ear stalks, and natural sweetness of the stingray. You should serve it hot with rice for a complete flavor.

2.5. Stingray hotpot with Giang leaves

Stingray hotpot with Giang leaves is a typical dish of Southern Vietnam, outstanding with its refreshing mild sourness from Giang leaves combined with sour bamboo shoots, blending with the natural sweetness of stingray. The broth is clear, mildly sweet from the fish stock, deeply infused with spices creating a seductive aroma and harmonious sweet and sour taste.

Prepare ingredients:

• 350g stingray
• 150g sour bamboo shoots, 50g Giang leaves
• 2 tomatoes, 2 bird’s eye chilies
• Thorny cilantro, rice paddy herb (ngò om): 3 sprigs each
• Minced shallots, minced garlic: 3 tablespoons each
• 1 pack of Thai hotpot seasoning
• Salt, sugar, seasoning powder

How to implement stingray hotpot with Giang leaves:

• First, rub salt on the stingray to remove the fishy smell, rinse several times and cut into pieces. Then, marinate the fish with minced shallots, garlic, fish sauce, MSG, and crushed chili for about 15-20 minutes.
• Cut tomatoes into wedges, and chop thorny cilantro and rice paddy herb. Wash the sour bamboo shoots, squeeze dry, and cut into bite-sized pieces. Wash Giang leaves and crush them lightly to create a natural sour taste.
• Next, sauté minced shallots and garlic then add the marinated stingray to stir gently for 3-5 minutes until firm. In another pot, sauté more shallots and garlic, then add 1.5 liters of water. When the water boils, add tomatoes, sour bamboo shoots, Giang leaves, and the Thai hotpot seasoning pack. When it boils again, continue adding the sautéed fish and cook for about 5-10 minutes. Finally, add thorny cilantro and rice paddy herb and turn off the heat.

2.6. Crispy fried stingray

Crispy fried stingray is an attractive dish with a golden, crunchy outer layer while the fish meat inside remains naturally soft and sweet. Each piece of fish when enjoyed preserves its characteristic fresh flavor, along with a bit of slightly chewy cartilage creating an interesting eating experience.

Necessary ingredients:

• 700g stingray
• 150g crispy frying flour
• 3 teaspoons tapioca starch, 1 teaspoon oyster sauce
• 2 shallots
• Cooking oil, chili sauce, salt, pepper, sugar, seasoning powder

How to process crispy fried stingray:

• Wash the purchased stingray with diluted salt water then rub with salt to deodorize and rinse 2-3 times. Then, drain and cut into bite-sized slices. Peel and mince the shallots.
• Next, mix the fish with minced shallots, oyster sauce, seasoning powder, salt, pepper, sugar, and tapioca starch, then stir well and let it marinate for about 10 minutes.
• Mix crispy frying flour with 160ml water, stir until the mixture is smooth and slightly thick, then heat the oil over medium heat. Dip each piece of fish into the batter to coat evenly, then drop into the pan and fry until golden and crispy on both sides, then remove and drain oil.

See more: Suggestions for 2 ways to make delicious crispy fried and breaded squid

2.7. Steamed stingray with scallion oil

Steamed stingray with scallion oil is a dish that preserves the natural sweetness of the fish; the meat is chewy but not fishy, combined with rich and fragrant scallion oil to create a harmonious flavor. The fish is gently steamed with sweet and sour fish sauce, helping the spices penetrate evenly while still maintaining its freshness.

Ingredients to prepare:

• 2kg stingray
• 2 pineapples
• 1kg green onions, 3 chilies
• 2 tablespoons minced garlic
• 3 tablespoons sate sauce (depending on your preferred spice level)
• 100g fried shallots, 100g roasted peanuts
• Cooking oil, salt, sugar, MSG

How to process steamed stingray with scallion oil:

• Wash the purchased stingray by rubbing with salt to remove slime, then cut into bite-sized pieces. Wash green onions, separate the white parts, and chop the green parts. Peel the pineapple, remove eyes, and cut into pieces.
• Next, mix the pineapple with minced garlic, minced chili, sugar, MSG, and sate sauce to make the marinating mixture. Arrange the fish on a tray, cover it with the white parts of green onions and the seasoned pineapple. Then, make scallion oil by heating oil and pouring it into a bowl of chopped green onions, stirring well.
• Place the fish tray into a steamer and steam over high heat for about 30 minutes until the fish is cooked. Take the fish out and drizzle the scallion oil over it, then add fried shallots and crushed roasted peanuts.

2.8. Braised stingray with turmeric

Braised stingray with turmeric is an attractive dish that will surely make your white rice disappear in an instant. The fish meat after being cut into pieces will be marinated with fresh turmeric and basic spices like fish sauce, garlic, pepper, and sugar, creating a mouth-watering aroma and distinctive golden color.

Ingredients:

• 300g stingray
• Lemongrass, shallots, minced chili
• Seasoning: fish sauce, salt, MSG, pepper, cooking oil, chili powder, turmeric powder

How to make braised stingray with turmeric:

• Peel, wash, and mince lemongrass and shallots. Clean the stingray’s gills, fins, and blood sacs, then rub with salt to remove slime and fishy smell. After that, use a knife to scrape the fish skin thoroughly, rinse many times, and drain.
• Next, mix the fish with minced shallots, lemongrass, fish sauce, MSG, chili powder, pepper, and turmeric powder, then marinate for about 1 hour for the fish to absorb the flavors.
• Heat the oil, sauté shallots, lemongrass, and chili then add the fish to braise until firm. Continue adding 1 cup of water and simmer over low heat for 15 minutes until the liquid thickens and the fish is well-seasoned. Braised stingray with turmeric is fragrant, the meat is firm and rich, and the braising liquid has the characteristic golden color of turmeric, very good with rice.

2.9. Grilled stingray with chili salt

Grilled stingray with chili salt is an attractive dish with firm, naturally sweet fish meat and a fragrant golden outer layer thanks to salt and fresh chili. The salty, spicy, and characteristic sweet taste of the spices blend perfectly, creating an unforgettable culinary experience. When grilled over charcoal, the fish remains soft inside and slightly crunchy outside; eating it with raw vegetables and a bowl of sour and spicy dipping sauce will further increase the attraction.

Ingredients:

• 500g stingray
• 50g carrots, 50g white radish
• Minced garlic, green onions
• 2 lemons
• 1 tablespoon minced lemongrass
• Seasoning: salt, pepper, cooking oil, fish sauce, vinegar, sugar

How to make grilled stingray with chili salt:

• First, clean the stingray and score a few lines on the body for easy spice penetration. Peel carrots and white radish, and shred them. Mince garlic, chop green onions, then pour hot oil to make scallion oil.
• Then, marinate the fish with salt, ground chili, garlic, lemongrass, pepper, fish sauce, and scallion oil for about 10 minutes. Place the fish on the grill, clip it tightly, and grill over charcoal for 20 minutes. While grilling, you should flip regularly and brush more scallion oil so the fish turns golden evenly without burning.
• Soak carrots and white radish in a mixture of vinegar, sugar, and MSG for about 10 minutes. Finally, prepare dipping salt by mixing salt, minced chili, sugar, and lemon juice to serve alongside.

See more: Revealing 14 delicious ways to make grilled squid you shouldn’t miss

2.10. Braised stingray with lemongrass and chili

Braised stingray with lemongrass and chili is a rich, fragrant dish with the characteristic scent of lemongrass combined with the pungent taste of chili. Fresh fish is cut into bite-sized pieces, marinated with seasoning including lemongrass, chili, garlic, fish sauce, sugar, and pepper, helping each piece of meat absorb the flavor while keeping its natural sweetness. The dish when fully braised has an attractive color and a spreading aroma, making it very good with white rice.

Ingredients:

• 700g stingray
• 6 lemongrass stalks, 4 garlic cloves
• 10 chilies, 3 shallots, 1 turmeric root
• 2 tablespoons fish sauce
• Cooking oil, salt, sugar, seasoning powder, MSG

How to process braised stingray with lemongrass and chili:

• Clean the stingray with salt then rinse thoroughly and cut into bite-sized pieces. Divide lemongrass into two parts: 3 stalks sliced thinly, 3 stalks minced along with turmeric. Peel and mince shallots and garlic.
• Mix the fish with salt, sugar, seasoning powder, fish sauce, and MSG, then marinate for about 15–20 minutes to absorb the flavors.
• Sauté shallots and garlic then add lemongrass and turmeric to stir until fragrant. Next, add the fish, stir gently so it doesn’t break, then braise for 10-15 minutes. When the fish is nearly cooked, add fresh chili and continue braising for a few more minutes, then re-season to taste. Braised stingray with lemongrass and chili is fragrant, the meat is firm, blending with the light spiciness of chili and characteristic scent of lemongrass.

2.11. Stir-fried stingray with lemongrass and chili

Stir-fried stingray with lemongrass and chili is a fragrant and rice-friendly dish, also very suitable for sipping with family or friends. The fish meat is soft and sweet, deeply seasoned with lemongrass, chili, garlic, fish sauce, sugar, and pepper, creating a characteristic aroma and a light spiciness that stimulates the taste buds. Fresh lemongrass combined with spicy chili not only deodorizes the fishy smell but also makes the dish more attractive.

Ingredients:

• 500 g stingray
• 2 tablespoons minced lemongrass
• 1 teaspoon minced chili and 1 teaspoon minced garlic
• 2 lemongrass sprigs
• 1/2 teaspoon turmeric powder
• 1 tablespoon cooking oil, 1 tablespoon fish sauce
• Seasoning: salt, sugar, seasoning powder

How to implement this dish is as follows:

• Soak the purchased stingray in warm water mixed with a bit of salt or vinegar for about 3-5 minutes then massage gently and rinse. Let the fish drain before processing.
• Cut the lemongrass stalks into 2-3 inch pieces, smash them. Keep prepared minced garlic, lemongrass, and chili separately for convenience.
• Next, mix the fish with half of the minced lemongrass, garlic, chili, and turmeric powder. Add salt, sugar, seasoning powder, and fish sauce, mix well and marinate for 15-20 minutes to absorb the flavors.
• Heat oil in a pan, sauté the remaining garlic, lemongrass, and chili along with the smashed lemongrass pieces. Then, add the fish to stir-fry gently until firm, add a little filtered water, and cook for another 10-15 minutes until the fish is cooked through. Re-season to taste before turning off the heat.

See more: Revealing how to make delicious stir-fried squid with lemongrass and chili, the more you eat, the more you get addicted

2.12. Fried stingray with lemongrass and chili

Fried stingray with lemongrass and chili is an attractive dish with a golden crispy outer layer, emitting a wonderful scent of lemongrass and a light spiciness of chili that anyone would find hard to resist. Before frying, the fish is marinated with basic seasonings such as salt, sugar, garlic, and pepper, helping the meat absorb the flavors and keep its natural sweetness. When enjoying, fried stingray with lemongrass and chili goes very well with hot rice, raw vegetables, or rolled with rice paper, creating a harmonious taste between crispy, spicy, sweet, and fragrant.

Ingredients:

• Stingray: 900 g
• Lemongrass: 4 stalks
• Chili: 4 fruits
• Seasoning: five-spice powder, pepper, salt, sugar, MSG, cooking oil, white wine

How to implement fried stingray with lemongrass and chili:

• Wash the stingray with salt water to remove slime, then cut the fish into wide pieces so they keep their quality and absorb spices when fried.
• Remove the old lemongrass roots, wash and mince finely. De-stem chilies, remove seeds if you want it less spicy, then mince with lemongrass.
• Next, mix the fish thoroughly with lemongrass, chili along with salt, sugar, pepper, MSG, and five-spice powder for the fish to absorb spices before frying.
• Heat the oil in a pan and fry the fish over medium heat until both sides are golden and crispy, then remove and drain oil. You can serve this dish with raw vegetables and chili sauce to enhance the flavor.

2.13. Stewed stingray with pickled greens

Stewed stingray with pickled greens is a dish with a robust, balanced sweet and sour flavor, very suitable for changing the menu in family meals. Fresh stingray is cleaned, cut into bite-sized pieces and stewed with pickled greens and seasonings like garlic, shallots, chili, fish sauce, and sugar. The stewing process helps the fish absorb spices, becoming soft and sweet blended with the mild sourness of the pickles, creating a smooth sauce suitable for eating with hot white rice.

Ingredients:

• 300 g stingray
• 50 g pork belly
• 300 g pickled greens
• 5-7 sprigs of rice paddy herb (rau ngổ)
• 2 tomatoes, 1 horn chili
• Green onions, cilantro: 2 sprigs each
• 3 shallots
• Fish sauce, salt, sugar, MSG

How to make:

• Wash all ingredients and drain. Cut the stingray into bite-sized pieces, peel and mince shallots, cut tomatoes into wedges, and chop herbs into pieces.
• Next, mix the fish with a little salt, sugar, MSG, and fish sauce to absorb spices.
• Heat oil, sauté shallots then add pork belly to stir-fry until firm and slightly golden. Continue adding tomatoes, stir well, then put the fish into the pan, stir gently until firm and add pickled greens and chili, then season to taste. Cover and stew for 10 minutes over medium heat.
• Finally, sprinkle green onions and rice paddy herb on top, turn off the heat and scoop the dish onto a deep plate. Decorate with horn chili slices and serve with a bowl of fish sauce to enhance the flavor.

2.14. Stewed stingray with green banana and tofu

Stewed stingray with green banana and tofu is a traditional Northern-style dish, outstanding for its robust, rich, and refreshing flavor. Fresh stingray is cleaned, cut into pieces, then stewed with green bananas, tofu, and seasonings such as shallots, garlic, fish sauce, chili, and pepper. The fish meat is soft and rich, combined with soft tofu and firm bananas to create a balanced dish that is both delicious and nutritious.

Ingredients:

• Stingray: 400 g
• Pork belly: 300 g
• Green bananas: 4-5 fruits
• Tofu: 3 blocks
• Piper sarmentosum leaves (lá lốt): 1 handful
• Allium chinense bulbs (củ nén) or garlic: a little
• Seasoning: sugar, fish sauce, salt, vinegar, MSG, chili sauce, ground pepper, cooking oil…

How to process as follows:

• Wash the fish then remove black membranes, bruises, and slime. Soak the fish in white wine or vinegar for 5 minutes to reduce the fishy smell, then cut into bite-sized pieces. Peel the green bananas, soak in salt water mixed with vinegar, then slice. Cut tofu into cubes and fry until golden. Slice the pork belly thinly and wash then finely chop piper sarmentosum leaves.
• Mix the fish with salt, sugar, MSG, chili sauce, fish sauce, and pepper, letting spices penetrate for 15 minutes.
• Then, put the meat into a hot oil pan, sear until the edges are golden then remove and set aside. Sauté crushed Allium chinense bulbs in the pan, add the fish to stir-fry lightly until firm, then turn off the heat.
• In a large pot, put bananas, tofu, pork belly, and the sautéed fish, add water just to cover the ingredients, season with 1 tablespoon of chili sauce, bring to a boil for 5-7 minutes, and re-season to taste. Continue adding piper sarmentosum leaves and stir well before turning off the heat. Scoop onto a plate and enjoy with white rice for an excellent meal.

See more: What soup to cook with squid? Top 11 easy soups for daily cooling

3. Notes when processing and enjoying stingray

Stingray is a highly nutritious food but also requires careful processing to maintain its fresh flavor and ensure safety. Here are some important notes to help you fully enjoy stingray dishes.

3.1. How to preserve stingray after processing

After processing, stingray should be stored correctly to keep its flavor and freshness:

• Store in the refrigerator: Place the fish in a sealed container or vacuum bag, keep in the cool compartment for 1-2 days. Avoid leaving the fish exposed to the outside for too long to reduce the risk of dehydration and odor contamination.
• Frozen storage: If you want to keep it longer, stingray can be wrapped tightly and kept in the freezer, extending usage time up to 1-2 weeks. When re-processing, you should thaw it naturally in the cool compartment so the fish doesn’t lose its taste.
• Avoid reheating many times: High temperatures make the fish meat dry, lose its quality, and reduce nutritional value. Therefore, you should only reheat just enough when eating.

3.2. Small tips to make stingray dishes more delicious

To make stingray dishes fragrant, soft, sweet, and without a fishy smell, you can apply some simple tips:

• Thorough preparation: Wash the fish under clean water, you can use a bit of salt or vinegar to remove the natural fishy smell.
• Marinate correctly: Let the spices penetrate evenly into each piece of fish before processing, helping the meat stay soft and rich in flavor.
• Cook at the right temperature: When frying or grilling, avoid fire that is too high as it will burn the outside while the inside is raw, and when stewing or steaming, keep the heat medium so the fish cooks evenly without drying out.
• Combine ingredients: Herbs, lemongrass, chili, scallion oil, or sweet and sour fish sauce all help enhance the flavor and make the dish more attractive.
• Eat immediately while hot: Stingray dishes are best when enjoyed immediately after processing, maintaining their softness, sweetness, and characteristic aroma.

Hopefully, with these suggestions for stingray dishes compiled by Ola Squid above, your question “what to cook with stingray to make it delicious” at the beginning of the article has been answered. And don’t forget to visit the Ola Squid Blog to discover more detailed recipes and interesting information waiting for you. Besides fresh seafood recipes, if you are looking for premium quality dried seafood, don’t forget to check out our shop page for the best dried squid products in Vietnam.