SaladAppetizer

Gỏi Cá Trích (Vietnamese Herring Salad)

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

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によるオリジナルレシピ

合計時間: 50 分
人数: 4
難易度: 普通

アレルゲン情報： 魚、グルテン、ピーナッツ、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

salad

500 gsashimi-grade fresh herring fillet, skinless and deboned
120 mllime juice, freshly squeezed
1 カップunsweetened shredded coconut
1 個red onion, very thinly sliced
0.5 カップfresh mint, leaves picked and roughly chopped

dressing

60 mlfish sauce
60 mllime juice, freshly squeezed
2 大さじsugar
60 mlwater, warm
2 片garlic, finely minced
1 個bird's eye chili, finely chopped, seeds removed for less heat(お好みで)

garnish

0.25 カップroasted peanut, coarsely crushed
0.25 カップfried shallot

serving

12 個rice paper(お好みで)
1 個lettuce, leaves separated for wrapping(お好みで)

調理器具

mixing_bowl · cutting_board · colander · whisk · knife

作り方

手順

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

おいしく保存

保存方法

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