SaladAppetizer

Gỏi Cá Trích (Vietnamese Herring Salad)

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

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.

Πρωτότυπη συνταγή από Forkin

Συνολικός χρόνος: 50 λ.
Μερίδες: 4
Δυσκολία: Μέτρια

Πληροφορίες αλλεργιογόνων: μπορεί να περιέχει ψάρι, γλουτένη, αράπικα φιστίκια και σόγια. Ελέγχετε πάντα τη συσκευασία των υλικών αν έχετε αλλεργία.

Προετοιμασία

Υλικά

salad

500 gsashimi-grade fresh herring fillet, skinless and deboned
120 mllime juice, freshly squeezed
1 φλιτζάνιunsweetened shredded coconut
1 τεμ.red onion, very thinly sliced
0,5 φλιτζάνιfresh mint, leaves picked and roughly chopped

dressing

60 mlfish sauce
60 mllime juice, freshly squeezed
2 κ.σ.sugar
60 mlwater, warm
2 σκελίδαgarlic, finely minced
1 τεμ.bird's eye chili, finely chopped, seeds removed for less heat(προαιρετικό)

garnish

0,25 φλιτζάνιroasted peanut, coarsely crushed
0,25 φλιτζάνιfried shallot

serving

12 τεμ.rice paper(προαιρετικό)
1 τεμ.lettuce, leaves separated for wrapping(προαιρετικό)

Εξοπλισμός

mixing_bowl · cutting_board · colander · whisk · knife

Η μέθοδος

Βήμα προς βήμα

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

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Αποθήκευση

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