Pale-edged Stingray in Spring Onion Lard (Cá Lồi Xối Mỡ)

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Save Recipe Pale-edged Stingray in Spring Onion Lard
  • 2Servings
  • 10 mPrep Time
  • 10 mCook Time
  • 25 mReady In
Print Recipe

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).

Pale-edged Stingray served in a restaurant
Pale-edged Stingray served in a restaurant

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.

Pale-edged Stingray in Spring Onion Lard 2
Pale-edged Stingray in Spring Onion Lard (whole fish)
Pale-edged stingray in spring onion lard in a Vietnamese restaurant
Pale-edged stingray in spring onion lard in a Vietnamese restaurant

Ingredients

Step by step method

  • Preparing the stingray

    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.

  • Making spring onion lard or oil

    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.

  • Steaming

    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.

  • Making tamarind fish sauce

    Make a bowl of dipping sauce with fish sauce, tamarind paste, a little minced garlic, some sugar and chili slices.

  • Serving

    In a serving dish, add the fish, and garnish with roasted peanuts and some coriander leaves.

Tips & variations

  • 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.

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