SaladAppetizer

Gỏi Cá Trích (Vietnamese Herring Salad)

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

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.

Een origineel recept van Forkin

Totale tijd: 50 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan vis, gluten, pinda's en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

salad

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

dressing

60 mlfish sauce
60 mllime juice, freshly squeezed
2 elsugar
60 mlwater, warm
2 teentjegarlic, finely minced
1 stbird's eye chili, finely chopped, seeds removed for less heat(optioneel)

garnish

0,25 kopjeroasted peanut, coarsely crushed
0,25 kopjefried shallot

serving

12 strice paper(optioneel)
1 stlettuce, leaves separated for wrapping(optioneel)

Keukengerei

mixing_bowl · cutting_board · colander · whisk · knife

De bereidingswijze

Stap voor stap

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

Goed bewaren

Bewaren

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