SaladAppetizer

Gỏi Cá Trích (Vietnamese Herring Salad)

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

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.

Forkin eredeti receptje

Teljes idő: 50 p
Adag: 4
Nehézség: Közepes

Allergéninformáció: a következőket tartalmazhatja: hal, glutén, földimogyoró és szójabab. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

salad

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

dressing

60 mlfish sauce
60 mllime juice, freshly squeezed
2 ek.sugar
60 mlwater, warm
2 gerezdgarlic, finely minced
1 dbbird's eye chili, finely chopped, seeds removed for less heat(opcionális)

garnish

0,25 csészeroasted peanut, coarsely crushed
0,25 csészefried shallot

serving

12 dbrice paper(opcionális)
1 dblettuce, leaves separated for wrapping(opcionális)

Eszközök

mixing_bowl · cutting_board · colander · whisk · knife

Elkészítés

Lépésről lépésre

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

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Tárolás

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