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.
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.