Gỏi Cá Trích, or Vietnamese Fish Salad, is a vibrant and refreshing dish that bursts with flavor and texture. This beloved Vietnamese appetizer is surprisingly easy to make, showcasing the magic of fresh, high-quality ingredients. The combination of succulent marinated anchovies, crunchy vegetables, and a zesty, fragrant dressing creates a symphony of tastes that will tantalize your taste buds. It's the perfect dish for a light lunch, a party appetizer, or a flavorful addition to any Vietnamese meal. The unique blend of sweet, sour, and spicy elements makes it incredibly addictive, leaving you wanting more.
Forget complicated recipes and lengthy preparations! This Gỏi Cá Trích recipe is designed for quick assembly, even for beginner cooks. We'll guide you through each step, ensuring you achieve a delicious and authentic Vietnamese fish salad in minutes. Prepare to be amazed by how simple it is to create this incredibly flavorful dish. Let’s dive into the step-by-step process and create some magic in your kitchen!
Tools Needed
- Pot
- Bowl
- Knife
- Measuring cup
Ingredients
- Fish fillet: 500g
- Fried onions
- Roasted peanuts
- Shredded coconut
- Herbs
- Lettuce
- Cucumber
- Coriander
- Onion
- Garlic
- Lemon
- Chili pepper
- Sugar: 1 cup
- Fish sauce: 1/2 cup
- Chili sauce: 1/2 cup
- Lemon juice: 1/2 cup
Step-by-Step Instructions
Step 1. Prepare the Dressing and Fish
- In a pot, combine sugar, fish sauce, and chili sauce. Cook until boiling and sugar dissolves. Add lemon juice.
- Cut the fish fillet into strips (if large). Wash with salted water and drain.
- Marinate the fish strips in lemon juice for 1-3 minutes, depending on desired doneness.
Step 2. Combine the Ingredients
- Thinly slice the onion and soak in ice water to remove pungency and maintain crispness.
- Remove the fish from the lemon juice, and add the cooled fish sauce mixture, minced garlic, and shredded chili peppers. Mix well to coat the fish.
- Add the drained onions and mix well.
- Add shredded coconut, roasted peanuts, fried onions, and coriander. Mix well.
Step 3. Serve
- Serve the fish salad with lettuce and other vegetables. Optionally, make a dipping sauce with extra fish sauce, garlic, and chili.
Read more: Vietnamese Banana Blossom Salad: A Refreshing Recipe
Tips
- Adjust the amount of fish sauce according to your preference and the amount of fish used.
- The soaking time in lemon juice will determine the fish's doneness. Adjust as needed for your preference.
- Use spicy chili peppers if you prefer a spicier salad.
- Serve with rice paper for a unique way to enjoy the salad.
Nutrition
- Calories: approximately 600-800
- Fat: 30-40g
- Carbs: 50-60g
- Protein: 40-50g
FAQs
1. Can I use different types of fish instead of anchovies?
While anchovies are traditional, you can experiment! Small, firm white fish like sardines or mackerel work well, but adjust the marinade time as needed.
2. How long can I store leftover Gỏi Cá Trích?
Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will meld nicely, but the texture might soften slightly.
3. What if I don't have all the ingredients for the dressing?
Don't worry! The key is the balance of sweet, sour, and spicy. Adjust the amounts of lime juice, sugar, and chili to your preference. Fish sauce is essential for that umami flavor.
With its vibrant flavors and simple preparation, Gỏi Cá Trích is a recipe that will quickly become a staple in your kitchen. This refreshing Vietnamese fish salad is perfect for any occasion, from a casual weeknight meal to a more elaborate gathering. Enjoy the delicious results of your culinary adventure!