Braised fish has long been a simple yet delectable dish on the dining table of Vietnamese families. However, not everyone can braise fish to perfection, with soft bones, no fishy smell, and tender yet firm meat. The secret lies in a familiar ingredient – sour starfruit. When added to the braised fish, this tiny fruit transforms the dish, making the fish fall off the bone, with soft, melt-in-your-mouth flesh while retaining its robust flavor.
Why add starfruit to braised fish?
Sour starfruit contains natural acids that help tenderize the protein structure in the fish’s flesh while aiding in the breakdown of calcium in the bones, resulting in faster braising and softer fish without the need for prolonged cooking. Additionally, the mild sourness and aroma of starfruit help mask the fishy odor, enhancing the flavor and appeal of the dish.
Aside from starfruit, accompanying ingredients such as ginger, galangal, and green bananas also play crucial roles in creating the perfect braised fish dish. When crushed, ginger and galangal release essential oils that neutralize the fishy smell and impart a distinctive aroma. Green bananas not only balance the sourness of starfruit but also add a nutty, soft, and harmonious flavor to the dish.
Ingredients needed for Braised Stingray with Starfruit
To start, you will need approximately 2kg of stingray fish. After cleaning the fish, it is important to thoroughly remove any fishy odor. You can use diluted salt water, vinegar water, or rice washing water to rinse the fish, followed by gently rubbing it with crushed ginger to effectively eliminate slime and odor.
For green bananas, choose ripe bananas, peel and cut them into bite-sized pieces, and soak them in water with a bit of vinegar to prevent discoloration and remove any latex. Clean the starfruit and cut it into moderate slices to avoid disintegration during braising. Additionally, prepare one galangal root and a small piece of ginger, both crushed to maximize their aromatic properties. Some peppercorns, a spoonful of cooking oil, and a few young ginger leaves will enhance the appeal of the dish.
To create an attractive color and intensify the flavor, prepare a caramel sauce by heating three spoons of sugar in a pan with a little water over medium heat until it turns a dark amber color. Then, add some water and chili paste (or fresh chili if you prefer a natural spicy kick). This caramel mixture not only adds a beautiful color but also helps the fish absorb the flavors more effectively.
Steps to prepare Braised Stingray with Starfruit: Soft, Flavorful, and Appetizing
First, cut the cleaned stingray into bite-sized pieces. Arrange the fish in a pot and pour the prepared caramel sauce over it to let the fish absorb the flavors. Then, add the prepared ingredients, including green bananas, starfruit slices, crushed galangal, and ginger, on top of the fish. Finally, sprinkle some peppercorns, fresh chili, and a few young ginger leaves to enhance the aroma.
Next, pour boiling water into the pot until it barely covers the fish. Bring it to a boil, then reduce the heat and simmer for about 30 minutes or until the water in the pot reduces, the fish is cooked through, and the flavors are well absorbed. If you prefer softer fish, let it cool down and braise it again until the flesh is firm and the bones are tender.
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