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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.
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