SaladAppetizer

Gỏi Cá Trích (Vietnamese Herring Salad)

Name: Gỏi Cá Trích (Vietnamese Herring Salad)
Prep time: 25 min
Total time: 50 min
Yield: 4 حصص
Cuisine: vietnamese
Ingredients: 500 g sashimi-grade fresh herring fillet skinless and deboned; 120 ml lime juice freshly squeezed; 1 كوب unsweetened shredded coconut; 1 قطعة red onion very thinly sliced; 0.5 كوب fresh mint leaves picked and roughly chopped; 60 ml fish sauce; 60 ml lime juice freshly squeezed; 2 ملعقة كبيرة sugar; 60 ml water warm; 2 فص garlic finely minced; 1 قطعة bird's eye chili finely chopped, seeds removed for less heat (اختياري); 0.25 كوب roasted peanut coarsely crushed; 0.25 كوب fried shallot; 12 قطعة rice paper (اختياري); 1 قطعة lettuce leaves separated for wrapping (اختياري)

A refreshing Vietnamese raw fish salad featuring fresh herring gently cured in lime juice. It's tossed with shredded coconut, crisp onion, and fresh herbs, then dressed in a classic sweet and sour fish sauce vinaigrette for a vibrant mix of textures and flavors.

وصفة أصلية من Forkin

الوقت الإجمالي: 50 د
عدد الحصص: 4
الصعوبة: متوسطة

معلومات مسببات الحساسية: قد تحتوي على سمك وغلوتين وفول سوداني وفول الصويا. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

تحضير المكوّنات

المكوّنات

salad

500 gsashimi-grade fresh herring fillet, skinless and deboned
120 mllime juice, freshly squeezed
1 كوبunsweetened shredded coconut
1 قطعةred onion, very thinly sliced
0.5 كوبfresh mint, leaves picked and roughly chopped

dressing

60 mlfish sauce
60 mllime juice, freshly squeezed
2 ملعقة كبيرةsugar
60 mlwater, warm
2 فصgarlic, finely minced
1 قطعةbird's eye chili, finely chopped, seeds removed for less heat(اختياري)

garnish

0.25 كوبroasted peanut, coarsely crushed
0.25 كوبfried shallot

serving

12 قطعةrice paper(اختياري)
1 قطعةlettuce, leaves separated for wrapping(اختياري)

الأدوات

mixing_bowl · cutting_board · colander · whisk · knife

طريقة التحضير

خطوة بخطوة

1
Pat the herring fillets dry with paper towels and slice them thinly against the grain into bite-sized pieces.
حوالي 8 د
ملاحظة الطاهي: Chilling the fish slightly before slicing can make it easier to get clean, thin cuts.
2
Place the sliced fish in a non-reactive glass or ceramic bowl. Pour the lime juice intended for the salad over the fish and toss gently to coat every piece.
حوالي 2 د
3
Cover the bowl and refrigerate for 20-25 minutes, or until the fish becomes firm and opaque.
حوالي 25 د
ملاحظة الطاهي: This is a chemical cooking process called denaturation; do not marinate for too long or the fish can become tough.
4
While the fish cures, prepare the dressing. In a small bowl, whisk together the warm water and sugar until the sugar dissolves. Then, stir in the fish sauce, the dressing's lime juice, minced garlic, and optional chili.
حوالي 5 د
ملاحظة الطاهي: Using warm water helps the sugar dissolve quickly and completely.
5
Once the herring is fully opaque, drain it thoroughly in a colander, discarding all the excess lime juice.
حوالي 2 د
ملاحظة الطاهي: Gently press the fish to remove as much liquid as possible so the salad isn't watery.
6
In a large mixing bowl, combine the drained herring, sliced red onion, shredded coconut, and chopped mint.
حوالي 2 د
7
Pour about half of the prepared dressing over the salad and toss gently until everything is well combined.
حوالي 1 د
8
Transfer the salad to a serving platter. Garnish generously with the crushed roasted peanuts and fried shallots.
حوالي 1 د
9
Serve immediately with the remaining dressing on the side for dipping, alongside rice paper and lettuce leaves for wrapping.
حوالي 2 د
ملاحظة الطاهي: To use rice paper, dip it briefly in warm water until pliable, then fill and roll.

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الحفظ

This salad is best consumed immediately and does not store well.