The pale-edged stingray or sharpnose stingray (Dasyatis zugei) is a small-sized species of stingray in the family Dasyatidae. In Vietnam, it can be fished in central Vietnam coast, especially in Phan Thiết, the capital city of Bình Thuận province where it is considered a delicacy food. The local name for it is cá lồi, though the stingray in general in Vietnamese is called cá đuối. The pale-edged stingray is basically smaller than the common stingray, has pale edges, and a pointed nose as the names suggest.
In Bình Thuận province , there is a quite unique way of cooking this fish. The fish is steamed, then get marinated in an oily paste made from melted lard and chopped spring onion (mỡ hành).
The pale-edged stingray stingray weighs about 5 kg, but to prepare this dish, you only need that weighs about 1-2 kg, so the the fish flesh is soft and sweet and the cartilage inside is still soft. There’s not necessary to cook the whole fish for the dish as you can use some parts for other dish, for example stingray soup.
Rub lemongrass leaves or salt on the stingray skin, and rinse under running water to scrape off the slime. If it's a whole fish, remove the internal organs except for the liver. Slice into big pieces.
In a saucepan, melt some lard, or fry some diced pork fat to get it. Add chopped spring onion leaves to sautee. If you don't have lard or pork fat, use cooking oil instead.
Place the fish pieces in a bowl or dish and get steamed. If you don't have a steamer, use a wide pot with shallow water, and place the bowl of fish in the middle. When the fish is cooked, open the steamer, and pour the spring onion lard onto the fish.
Make a bowl of dipping sauce with fish sauce, tamarind paste, a little minced garlic, some sugar and chili slices.
In a serving dish, add the fish, and garnish with roasted peanuts and some coriander leaves.
The dish can be served with rice vermicelli, and also can be wrapped in rice paper as rolls.
Some people like the liver of the paled-edged stingray, so they can mash it in the dipping sauce.
Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.
