How to Cook Delicious and Authentic Stingray Sour Soup
Stingray sour soup – a traditional and familiar dish to the people of Vietnam. This dish carries the rich flavors of the homeland, making anyone who has tasted it unforgettable. Today, KINGFISH wants to share with you two simple variations to make your menu more diverse.
I/ What are the Ingredients for Stingray Sour Soup?
Here is a list of ingredients for making stingray sour soup, so make sure to save it for preparing this enticing dish:
• 500 grams of fresh stingray
• 200 grams ofsour bamboo shoots
• 1 tomato (optional)
• Scallions, cilantro
• 1 onion, 1 garlic bulb, 1 ginger bulb, 2-3 chili peppers (you can use chili powder as a substitute)
• Seasonings: salt, fish sauce, pepper, seasoning powder, cooking oil, sugar, soup base powder.
II/ How to Cook Stingray Sour Soup with Sour Bamboo Shoots
How is stingray sour soup prepared? Stingray sour soup is really very easy to make, despite what you would believe. The stingray sour soup with sour bamboo shoots is one of my favorites; it’s quick, simple, and tastes great.
Step 1: Marinate the Fish
After the stingray is cut into small pieces, place it in a bowl and marinate it with 2 tablespoons of fish sauce, ½ tablespoon of salt, 1 tablespoon of seasoning powder, and a bit of soup base powder. Stir the fish well with chopsticks and let it rest for about 20 minutes to absorb the seasonings evenly.
Step 2: Prepare the Remaining Ingredients
Rinse the Sour Bamboo Shoots in cold water after blanching them in boiling water. The Sour Bamboo Shoots should then be sliced into medium-sized strips and allowed to drain.
After soaking the tamarind in a small amount of warm water, scrape off the pulp with a spoon and sieve the tamarind juice, discarding the particles.
Chop the garlic coarsely and crush the lemongrass.
Step 3: Cook Sour Soup
Put cooking oil in a saucepan and heat it up. Add the chopped garlic and crushed lemongrass to the heated oil and sauté until aromatic. Stir-fry the sour bamboo shoots for around five minutes after adding them. Next, fill the pot with the required amount of water and the tamarind juice. The stingray cartilage should be added to the boiling soup, and cooked together to produce a delicious broth. To get the right balance of sweet and sour, you may add some seasoning, such as 3 teaspoons of fish sauce and 2 tiny tablespoons of sugar.
Step 4: Enjoy the meal
Everything is finished! You may now enjoy the recipe by adding the marinated stingray fish, chili peppers, sautéed garlic and lemongrass, and a few cilantro sprigs to the saucepan.
You can select your favorite side veggies to go with the stingray sour soup with sour bamboo shoots. You can choose from typical veggies like rice paddy herbs, banana blossoms, water spinach, and kale which are utilized in sour soups. Don’t forget to add some slices of chile and make a dipping sauce with delectable fish sauce to bring out the amazing taste of the meal.
By following the above instructions for preparing stingrays and cooking sour soup, we hope you can demonstrate your culinary prowess and provide your family with a flavorful and aromatic hotpot. Good luck!
III/ How to Cook Stingray Sour Soup with Sour-soup Creeper
Cooking stingray sour soup with Sour-soup creeper is just as simple as making sour bamboo shoots stingray sour soup. You only need to replace sour bamboo shoots with Sour-soup creeper to create a new and delicious dish.
Step1: Prepare the Ingredients
After cleaning, cut the stingray into small pieces.
The stingray should then be placed in a big bowl and marinated with 1 teaspoon each of minced garlic and shallots, 1 tablespoon each of fish sauce and MSG, and 2 crushed chili peppers. Place the stingray in the refrigerator for around twenty minutes.
Wash and core the tomato next. Rinse the rice paddy herb and cilantro, then finely cut. When cooking, wash the Sour-soup creeper, put them in a bowl, and gently press them to release the sour juice. Slice the sour bamboo shoots into bite-sized pieces after giving them a quick wash and drying squeeze.
Step 2: Cook Sour Soup
Put a pan with a little cooking oil on the stove and heat it up. Add one teaspoon each of minced garlic and shallots to a sauté pan. After that, add the marinated stingray and give the fish a quick toss to firm it up. Then place it on a different plate.
Continue to sauté the minced garlic and shallots that are left. The tomato, one package of Thai hotpot spice, and add around 1.5 liters of filtered water. Heat the mixture to a boiling point.
Then, include the Sour-soup creeper and prepared sour bamboo shoots in the saucepan. When the broth is boiled, add the stingray and simmer until the fish is cooked, 7 to 10 minutes more. Once the heat is off, garnish with cilantro and rice paddy herb.
Step 3: Enjoy
Lastly, move the sour soup to a different pot and serve it with an assortment of raw veggies and freshly made rice vermicelli. It’s now time to savor the gang leaf stingray sour soup.
A great option to enjoy with family and friends on hot summer days is the sour and spicy Giang leaf stingray sour soup. This soup is sour and spicy, and the crispy stingray adds the ideal balance. It’s terribly delicious.
KINGFISH has shared with you two recipes for stingray sour soup along with detailed instructions. Get into the kitchen quickly to showcase your cooking skills and enjoy it with your family! Good luck on your first try.