SaladAppetizer

Gỏi Cá Trích (Vietnamese Herring Salad)

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

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 tarafından hazırlanan özgün tarif

Toplam süre: 50 dk.
Porsiyon: 4
Zorluk: Orta

Alerjen bilgisi: balık, gluten, yer fıstığı ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

salad

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

dressing

60 mlfish sauce
60 mllime juice, freshly squeezed
2 yemek kaşığısugar
60 mlwater, warm
2 dişgarlic, finely minced
1 adetbird's eye chili, finely chopped, seeds removed for less heat(isteğe bağlı)

garnish

0,25 su bardağıroasted peanut, coarsely crushed
0,25 su bardağıfried shallot

serving

12 adetrice paper(isteğe bağlı)
1 adetlettuce, leaves separated for wrapping(isteğe bağlı)

Ekipman

mixing_bowl · cutting_board · colander · whisk · knife

Hazırlanışı

Adım adım

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

Tazeliğini koruyun

Saklama

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