Steamed Bluespotted ribbontail ray with scallion oil | Dai Viet Restau – Lua Dai Viet Restaurant
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Steamed Bluespotted ribbontail ray with scallion oil | Dai Viet Restaurant

Steamed Bluespotted ribbontail ray with scallion oil | Dai Viet Restaurant

When it comes to Vietnam's seafood specialties, one cannot overlook the bluespotted ribbontail ray steamed with scallion oil. Let's delve into why this dish has become an emblem of Vietnamese coastal cuisine, captivating the hearts of many people.


Getting to know the bluespotted ribbontail ray



Central Vietnam is home to various species of rays such as the eagle ray, leopard whipray, and bluespotted ribbontail ray. These cartilaginous fish prefer burying themselves beneath layers of sand at the ocean floor, sharing common features with a flattened fan-shaped structure comprising the head, body, eyes, and abdomen. Their tails extend outward resembling a fan handle, with some having a hexagonal shape.


While the bluespotted ray shares similarities with other ray species, it boasts stunning blue spots across its body. They possess large nostrils, small mouths, and notably spiked heads. One distinguishing feature is their significantly smaller pelvic fins compared to other ray species. The smallest individuals weigh around half a kilogram, whereas larger ones can reach several kilograms. When prepared, the fish is cut into triangular pieces, showcasing its glossy, vibrant green skin and tender white flesh.


Nutritional components of bluespotted ribbontail ray



The bluespotted ribbontail ray is a significant source of nutrition, containing Omega 3, protein, lipids, calcium, phosphorus, iron, sodium, potassium, vitamin A, B1, B2, P, and C. Particularly, it has low fat content and high levels of DHA, beneficial for the comprehensive development of young children.


Furthermore, this fish aids in preventing cardiovascular diseases, strokes, reduces joint pain, and inflammation. It also helps in preventing memory loss in the elderly, lowers cholesterol, and mitigates obesity.


The method of preparing bluespotted ribbontail ray steamed with scallion oil may seem simple but is quite intricate and complex


Rays often possess a distinctive slightly fishy taste, prompting chefs to steam them alongside scallion oil to eliminate this characteristic flavor. After freshly caught rays are prepared, the intestines are removed, and the fish is thoroughly cleaned with a mixture of saltwater and vinegar to remove any sliminess. Subsequently, to elevate complexity and aesthetics, chefs expertly slice the fish into fan-shaped pieces by vertically slitting each segment with their fingers, ensuring each piece remains intact yet connected, forming shapes resembling handheld fans.


Once properly sliced, the fish is marinated with seasoning salt, salt, sugar, ginger, chili, along with finely chopped scallions and garlic. Setting up a steamer with ample water and some ginger infuses the steamed ray with enhanced flavors. Skillfully placing the fish meat onto a mango-shaped plate, sprinkling a few ginger strips and chopped scallions atop, it's then steamed for approximately 15 minutes.


While awaiting the fish to cook, prepare a pan and heat cooking oil. Finely chop the scallions and place them in a bowl. Then, add the cooking oil to the hot pan to create aromatic scallion oil. Once the steamed fish is cooked, place it onto a plate and drizzle the hot scallion oil on top, followed by a sprinkling of crushed peanuts. This dish can be rolled with rice paper and dipped in sweet and sour fish sauce.


Bluespotted ribbontail ray steamed with scallion oil rolled in rice paper, accompanied by fresh herbs and dipped in sweet and sour fish sauce, is incredibly delicious


The flesh of the bluespotted ribbontail ray is tender and sweet, easily separating with a gentle pull of the chopsticks. A notable feature of this fish is its lack of bones, eliminating the need to navigate around them while eating.


Wrapping a piece of freshly steamed ray along with fragrant herbs, sour star fruit, slightly bitter banana flower, and fresh vermicelli in rice paper, then dipping it into a bowl of sweet and sour fish sauce, imparts a blend of the fish's rich sweetness with the refreshing taste of the herbs, never overwhelming. Additionally, the dish carries a subtle aroma of scallion oil. A unique flavor, unmatchable elsewhere, crafted at the heart of District 1, Dai Viet Restaurant, leaving anyone who visits yearning for more indulgence.



Steamed bluespotted ribbontail ray with scallion oil is a simple dish yet possesses a uniquely delightful flavor. Those who have tasted it are captivated and eager to return for more. If you find yourself in the heart of District 1 and are unsure what to eat, consider trying the steamed bluespotted ribbontail ray with scallion oil at Dai Viet Restaurant - a fantastic choice indeed.

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