The other day, I was treated by a friend to a dish of stir-fried stingray with spicy lemongrass and chili, flavored with the salty sea, and listened to a story about catching rays. Fishermen do not use bait to fish, only attach a U-shaped blade about 5 cm wide to a fairly strong line. Fishing hooks attached to each other are dropped into the waves. Stingray swims to find food entangled in the fishing line. The more the fish struggles, the more the line and nearby hooks cling to the body.
The boat bobbing on the waves of the sea at night returned to shore at dawn. The boat owner and his fishing friends move fish ashore and sell them to small traders. They did not forget to choose a few fresh stingrays to prepare delicious dishes to enjoy together after hours of hard work.
 |
|
: PAGE |
Fresh fish brought back, use a razor to scrape the skin, rub the grain salt around the body and then wash it with water to clean the slime. Then, dissect the viscera and cut it into bite-sized pieces, wash it, and remove it from the basket to drain. Go to the garden to break a bunch of lemongrass, pluck some scallions and pick some hot peppers.
The branches of lemongrass are not as large as in other places, but give off a strong aroma when you break them and then remove the leaves and peel the outer layer. Vegetables and spices are washed, minced lemongrass and chili peppers with a little peeled garlic before stir-frying with fish. Marinate the stingray with a little salt, turmeric, sugar and fish sauce for more than ten minutes. Boil peanut oil, then add lemongrass, chopped chili to the pan and stir to give off a sweet aroma. Next, pour in the fish and quickly stir over the flickering fire. After a while, add a little water and fresh young onions and simmer until the fish is cooked. Sprinkle some finely ground pepper and herbs on top and then take it back to the stove.
Sliced ripe tomatoes put on a plate, then scoop the fish on top, add a few cloves of Ly Son garlic with a passionate aroma. Stir-fried stingray with lemongrass and chili (photo) passionately invites me and my friends to gather together in laughter and laughter. Picking up the fish and putting it in his mouth was suddenly "shy" because the spicy taste of chili poured into the tongue. But the fish meat is too sweet, the strong aroma of lemongrass dispels the original feeling. Having a piece of fish with crispy cartilage and chewy bones makes it even more refreshing.
