Vietnamese Fish Salad
25 min
total
4
people
271
calories per serving
Ingredients
4 people
- 500 gSparus aurata (thinly sliced without skin)
- 100 mlLime juice (fresh)
- 3 tbspfish sauce (pure)
- 1 tbspBrown sugar
- 1 pcThai chili (finely chopped)
- 2 pcGarlic (turned into paste)
- 50 gPeanut (roasted and crushed)
- 20 gFried onions
- 1 pcFresh cilantro (chopped)
- 1 pcMint fresh (chopped)
- 2 tbspToasted rice powder (fine powder)
- 20 gFresh ginger (grated or finely minced)
Method
Pearlescent fish flesh, firmed by lime juice. A sharp, acidic start followed by chili heat and the crunch of toasted peanuts.
- 1
The knife must be razor sharp. Slice the sea bream into 2 mm thick strips. The flesh should be translucent.
- 2
Drizzle the fish with lime juice. Mix gently. Let rest until the flesh becomes opaque and white on the edges.
- 3
Crush the garlic, ginger, and chili in a mortar. Add the fish sauce and brown sugar. Stir until the sugar is completely dissolved.
- 4
Lightly squeeze the fish. Incorporate the seasoning, toasted rice powder (thinh), chopped herbs, crushed peanuts, and fried onions. Serve immediately to keep the crunch.
Frequently asked questions
How do you get this dish right?
- The fish must be absolutely fresh, ask your fishmonger for sashimi grade.
- Do not let the fish marinate in lime for too long, or it will become rubbery.
- Squeeze the fish well with your hands after the lime marinade to remove excess liquid.
How long does this dish keep?
Must be consumed immediately after assembly. Do not store.
4.3
6 reviews
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