SaladAppetizer

Gỏi Cá Trích (Vietnamese Herring Salad)

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

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.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium

Allergen information: may contain fish, gluten, peanuts, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

salad

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

dressing

60 mlfish sauce
60 mllime juice, freshly squeezed
2 tbspsugar
60 mlwater, warm
2 clovegarlic, finely minced
1 pcsbird's eye chili, finely chopped, seeds removed for less heat(optional)

garnish

0.25 cuproasted peanut, coarsely crushed
0.25 cupfried shallot

serving

12 pcsrice paper(optional)
1 pcslettuce, leaves separated for wrapping(optional)

Equipment

mixing_bowl · cutting_board · colander · whisk · knife

The method

Step by step

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

Keep it good

Storage

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