Gỏi Cá Mai Nha Trang (Nha Trang Style Raw Fish Salad)
Món truyền thống · Vietnamese
A classic Nha Trang specialty featuring thinly sliced raw mai fish marinated with lime juice, mixed with aromatic herbs, crunchy vegetables, and a savory dipping sauce. This dish is a refreshing and vibrant taste of coastal Vietnam.
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Nguyên liệu
- Mai fish fillets, sashimi-grade500g
- Lime juice100ml
- Fish sauce50ml
- Sugar20g
- Garlic, minced2 cloves
- Chili, thinly sliced2
- Banana blossom, thinly sliced1 cup
- Mint leaves1/2 cup
- Thai basil leaves1/2 cup
- Perilla leaves1/4 cup
- Roasted peanuts, crushed50g
- Rice paper wrappers1 pack
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Prepare the fish: Ensure the mai fish is extremely fresh and sashimi-grade. Slice it thinly against the grain.
- 2
Marinate the fish: In a bowl, combine the fish slices with lime juice. Let it marinate for about 15-20 minutes until the fish turns opaque.
- 3
Prepare the dipping sauce (Nuoc Cham): In a small bowl, whisk together fish sauce, sugar, minced garlic, and sliced chili. Add a little water if needed to reach desired consistency.
- 4
Prepare the vegetables and herbs: Thinly slice the banana blossom and soak in lightly salted water to prevent browning, then drain. Wash and pick the mint, Thai basil, and perilla leaves.
- 5
Assemble the salad: Gently drain the marinated fish. In a large bowl, combine the fish with the prepared banana blossom, mint, Thai basil, and perilla leaves. Toss lightly.
- 6
Serve: Arrange the salad on a serving platter. Garnish with crushed roasted peanuts. Serve immediately with rice paper wrappers and the dipping sauce on the side.
