Tiếng Việt
日本語
简体中文
繁體中文
Lime-Cured Ca Mai Fish Salad
Rate this recipeThe sweet, sour and spicy flavor of chili mingled with the fragrance of herbs and fish is unforgettable.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
5
Time
30 minutes
Servings
2
Level
Medium
Ingredients
Ca mai fish
200 g
Onion
1 piece
Chilies
3 piece
Garlic
1 bulb
Limes
2 piece
Implementation Steps
01
Put about 30 g of ripe tamarind and 30 ml of boiling water in a bowl and mash gently with a spoon to release the pulp. Strain through a sieve to collect the tamarind juice.
In a bowl, mix 1/2 teaspoon of minced chili + 1/2 teaspoon of minced garlic + 1 tablespoon of premium fish sauce + 1 tablespoon of finely crushed peanuts + 1 tablespoon of sugar + 1/4 teaspoon of MSG + the tamarind juice. Mix well to make the dipping sauce.
In a bowl, mix 1/2 teaspoon of minced chili + 1/2 teaspoon of minced garlic + 1 tablespoon of premium fish sauce + 1 tablespoon of finely crushed peanuts + 1 tablespoon of sugar + 1/4 teaspoon of MSG + the tamarind juice. Mix well to make the dipping sauce.
02
Wash the cucumber and cut it into long bite-sized pieces. You can add other vegetables as you like.
03
Wash the fish, scrape off the scales and cut off the heads and tails. Then fillet the fish, discarding the bones. Put the fish in a bowl of lime juice and mix well so the flesh turns opaque.
Peel, wash and finely julienne the ginger. Peel the onion and slice into thin rings. Remove the tough outer leaves of the lemongrass and slice thinly. Arrange the cured fish on a plate and top with the ginger, onion and lemongrass. Sprinkle with peanuts and fried shallots.
Peel, wash and finely julienne the ginger. Peel the onion and slice into thin rings. Remove the tough outer leaves of the lemongrass and slice thinly. Arrange the cured fish on a plate and top with the ginger, onion and lemongrass. Sprinkle with peanuts and fried shallots.
Reviews
–
No ratings yet
How to Make Irresistible Northern and Southern Banh Xeo
Banh xeo, the humble crispy pancake loved by so many, has become an essential part of Vietnamese cuisine. But each region has its own distinctive take on it.
Tokyo's Spiciest Ramen Has Diners in Tears
Makoto Shirane, the "Ramen King", claims to make the best ramen in Tokyo. The signature dish at his restaurant, Mouko Tanmen Nakamoto, is a fiery red bowl of noodles that sets your throat ablaze from the very first bite. It has earned the nickname "the legendary spiciest ramen in the city".
Discovering Vietnam's Traditional Pho
Pho is a traditional Vietnamese dish and a specialty beloved by many foreign visitors. But how much do you really know about this national dish? Join VN Cooking to find out!
5 Fun Experiences Only Found in the Sunny, Windswept Central Highlands
The Central Highlands are known not only for endless coffee-covered hills, red basalt soil and unique Rong houses, but also for the many fun experiences they offer every visitor.
The Most Popular Vegetarian Foods
Today many people are choosing a pure vegetarian diet, with their hearts turned towards all that is good. But do you really know the popular vegetarian foods that so many people use? Follow this article from VN Cooking to discover today's most popular vegetarian foods.
Boost Your Kids' Memory During Stressful Exam Season with These Foods
As exam season approaches, students feel more and more pressure from the heavy load of studying. Sleepless nights of revision and long days in the classroom are slowly wearing out children's brains.
Vietnam's Famous Noodle Dishes That Live Up to Their Name
With a wet-rice farming tradition thousands of years old, Vietnam is the perfect cradle for dishes made from rice, rice vermicelli (bun) above all.
The Deeper Meaning Behind 5 Traditional Vietnamese Tet Cakes
Banh chung, banh tet, banh khao… are the traditional Tet cakes no Vietnamese family can do without when spring and the new year arrive.
What's Special About New Year Customs in Asian Countries?
Vietnam's New Year customs are best known through Tet Nguyen Dan, while Laos celebrates Bunpimay and Singaporeans give each other tangerines.
Lime-Cured Ca Mai Fish Salad