Vietnamese Fish Salad

Pearlescent fish flesh, firmed by lime juice. A sharp, acidic start followed by chili heat and the crunch of toasted peanuts.

• Prep time: 25 min
• Cook time: 0 min
• Difficulty: Medium
• Calories: 269
• Protein: 27 g
• Carbs: 15 g
• Fat: 11 g

Ingredients

• 500 g Sparus aurata ( thinly sliced without skin )
• 100 ml Lime juice ( fresh )
• 3 tbsp fish sauce ( pure )
• 1 tbsp Brown sugar
• 1 piece Thai chili ( finely chopped )
• 2 piece Garlic ( turned into paste )
• 50 g Peanut ( roasted and crushed )
• 20 g Fried onions
• 1 piece Fresh cilantro ( chopped )
• 1 piece Mint fresh ( chopped )
• 2 tbsp Toasted rice powder ( fine powder )
• 20 g Fresh ginger ( grated or finely minced )

Instructions

1. Slice the fish

   The knife must be razor sharp. Slice the sea bream into 2 mm thick strips. The flesh should be translucent.

2. Acid cooking

   Drizzle the fish with lime juice. Mix gently. Let rest until the flesh becomes opaque and white on the edges.

3. Prepare the seasoning

   Crush the garlic, ginger, and chili in a mortar. Add the fish sauce and brown sugar. Stir until the sugar is completely dissolved.

4. Final assembly

   Lightly squeeze the fish. Incorporate the seasoning, toasted rice powder (thinh), chopped herbs, crushed peanuts, and fried onions. Serve immediately to keep the crunch.

Chef's tips

• 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.

Storage

Must be consumed immediately after assembly. Do not store.