Steamed bluespotted ribbontail ray with soy sauce | Delicious seafood in District 1
- Người viết: Hân Hồ lúc
- Tin tức
Bluespotted ribbontail ray is a popular dish that can be prepared in various delightful ways. Some delicious dishes made from bluespotted ribbontail ray include sour soup, braised with lemongrass and chili, deep-fried with fermented fish sauce, turmeric grilled, and hotpot. However, steamed bluespotted ribbontail ray with soy sauce is one of the most enticing options.
Here are the ingredients needed to make this dish even more flavorful than ever:
- 1 small bluespotted ribbontail ray
- Salt
For the sauce, you'll need the following ingredients:
- Finely chopped spring onions (about 1-2 stalks)
- Minced garlic (¼ teaspoon)
- Julienned ginger
- Soy sauce (2 tablespoons)
- Rice wine (mirin or white wine) about 1 tablespoon
- Lime juice (½ lime)
- Sugar
- Green pepper
- Sesame oil
- Sesame seeds
- Ground black pepper
- Spring onions, carrots cut into 5cm sections then thinly julienned
Instructions for steamed bluespotted ribbontail ray with soy sauce:
Start by selecting fresh fish. If you choose bluespotted ribbontail ray at Dai Viet restaurant, there's no need to worry about its quality, as they always have fresh live bluespotted ribbontail rays in their tank for you to choose from. Fresh live ribbontail rays will have firm flesh. Next, rinse the fish in a mixture of lime juice and light saltwater to remove any fishy smell. Use a knife to cut the fish into appropriately sized pieces.
Combine the sauce ingredients in a bowl and mix well.
To steam the bluespotted ribbontail ray, prepare a large pot and a steaming basket. Pour water into the pot and place the steaming basket on top. Bring the water to a boil, then place the ribbontail ray into the pot and steam for about 8-10 minutes.
After steaming for 10 minutes, uncover and pour the sauce over the fish. Cover it again and steam for an additional 2-3 minutes to ensure the ribbontail ray is evenly cooked and infused with the flavors.
Once the steamed ribbontail ray is removed from the pot, you can garnish the dish with some slices of lime and thinly sliced spring onions on top. The fragrant taste of spring onions and lime will complement the hot steamed ribbontail ray, adding more allure to this dish. Steamed bluespotted ribbontail ray with soy sauce can be served as a delightful appetizer or paired with rice. This dish is perfect for entertaining friends.
- 189-191-193 De Tham, Pham Ngu Lao Ward, District 1, HCMC
- 226-228 Bui Vien, Pham Ngu Lao Ward, District 1, HCMC
- 207 Bui Vien, Pham Ngu Lao Ward, District 1, HCMC
- 191-193 Bui Vien, Pham Ngu Lao Ward, District 1, HCMC
- 125-127-129-131 Bui Vien, Pham Ngu Lao Ward, District 1, HCMC
- 183-185 Bui Vien, Pham Ngu Lao Ward, District 1, HCMC
- 52-54-56 Bui Vien, Pham Ngu Lao Ward, District 1, HCMC
Contact: +84 326882441
Hon Dao Dai Viet Restaurant, Bui Vien Street 52-54-56
