SaladAppetizer

Gỏi Cá Trích (Vietnamese Herring Salad)

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

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 的原创食谱

总用时: 50分钟
份量: 4
难度: 中等

过敏原信息： 可能含有鱼类、麸质、花生和大豆。如有过敏，请务必查看配料包装。

备料

配料

salad

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

dressing

60 mlfish sauce
60 mllime juice, freshly squeezed
2 汤匙sugar
60 mlwater, warm
2 瓣garlic, finely minced
1 个bird's eye chili, finely chopped, seeds removed for less heat(可选)

garnish

0.25 杯roasted peanut, coarsely crushed
0.25 杯fried shallot

serving

12 个rice paper(可选)
1 个lettuce, leaves separated for wrapping(可选)

厨具

mixing_bowl · cutting_board · colander · whisk · knife

做法

分步操作

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

妥善保存

储存

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