SaladAppetizer

Gỏi Cá Trích (Vietnamese Herring Salad)

Name: Gỏi Cá Trích (Vietnamese Herring Salad)
Prep time: 25 min
Total time: 50 min
Yield: 4 racions
Cuisine: vietnamese
Ingredients: 500 g sashimi-grade fresh herring fillet skinless and deboned; 120 ml lime juice freshly squeezed; 1 tassa unsweetened shredded coconut; 1 u red onion very thinly sliced; 0,5 tassa fresh mint leaves picked and roughly chopped; 60 ml fish sauce; 60 ml lime juice freshly squeezed; 2 cs sugar; 60 ml water warm; 2 gra garlic finely minced; 1 u bird's eye chili finely chopped, seeds removed for less heat (opcional); 0,25 tassa roasted peanut coarsely crushed; 0,25 tassa fried shallot; 12 u rice paper (opcional); 1 u lettuce leaves separated for wrapping (opcional)

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.

Una recepta original de Forkin

Temps total: 50 min
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir peix, gluten, cacauets i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

salad

500 gsashimi-grade fresh herring fillet, skinless and deboned
120 mllime juice, freshly squeezed
1 tassaunsweetened shredded coconut
1 ured onion, very thinly sliced
0,5 tassafresh mint, leaves picked and roughly chopped

dressing

60 mlfish sauce
60 mllime juice, freshly squeezed
2 cssugar
60 mlwater, warm
2 gragarlic, finely minced
1 ubird's eye chili, finely chopped, seeds removed for less heat(opcional)

garnish

0,25 tassaroasted peanut, coarsely crushed
0,25 tassafried shallot

serving

12 urice paper(opcional)
1 ulettuce, leaves separated for wrapping(opcional)

Estris

mixing_bowl · cutting_board · colander · whisk · knife

Elaboració

Pas a pas

1
Pat the herring fillets dry with paper towels and slice them thinly against the grain into bite-sized pieces.
Uns 8 min
Nota de cuina: 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.
Uns 2 min
3
Cover the bowl and refrigerate for 20-25 minutes, or until the fish becomes firm and opaque.
Uns 25 min
Nota de cuina: 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.
Uns 5 min
Nota de cuina: 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.
Uns 2 min
Nota de cuina: 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.
Uns 2 min
7
Pour about half of the prepared dressing over the salad and toss gently until everything is well combined.
Uns 1 min
8
Transfer the salad to a serving platter. Garnish generously with the crushed roasted peanuts and fried shallots.
Uns 1 min
9
Serve immediately with the remaining dressing on the side for dipping, alongside rice paper and lettuce leaves for wrapping.
Uns 2 min
Nota de cuina: To use rice paper, dip it briefly in warm water until pliable, then fill and roll.

Conservació

Com conservar-ho

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