SaladAppetizer

Gỏi Cá Trích (Vietnamese Herring Salad)

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

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.

O rețetă originală de Forkin

Durată totală: 50 min.
Porții: 4
Dificultate: Medie

Informații despre alergeni: poate conține pește, gluten, arahide și boabe de soia. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

salad

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

dressing

60 mlfish sauce
60 mllime juice, freshly squeezed
2 lingurăsugar
60 mlwater, warm
2 cățelgarlic, finely minced
1 buc.bird's eye chili, finely chopped, seeds removed for less heat(opțional)

garnish

0,25 canăroasted peanut, coarsely crushed
0,25 canăfried shallot

serving

12 buc.rice paper(opțional)
1 buc.lettuce, leaves separated for wrapping(opțional)

Ustensile

mixing_bowl · cutting_board · colander · whisk · knife

Mod de preparare

Pas cu pas

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

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Păstrare

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