Gỏi Cá Nhệch (Traditional Fermented Fish Salad)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring marinated and lightly fermented raw fish, mixed with aromatic herbs, crunchy vegetables, and a savory dipping sauce. This traditional preparation emphasizes the unique texture and flavor of the fish.
Đánh giá công thức này
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Nguyên liệu
- Nhệch fish500g
- Rice powder (roasted)50g
- Galangal30g
- Lemongrass2 stalks
- Chili peppers2
- Fresh mint1 bunch
- Fresh basil1 bunch
- Fresh cilantro1 bunch
- Banana blossom1/2 medium
- Fish sauce3 tbsp
- Sugar1 tbsp
- Lime juice2 tbsp
- Saltto taste
- Wateras needed
Các bước
- 1
Prepare the fish: Clean the nhệch fish thoroughly. Marinate the fish fillets with salt and a little roasted rice powder, then let it ferment for at least 2-3 hours (or longer for a stronger flavor).
- 2
Prepare aromatics: Finely chop galangal and lemongrass. Slice chili peppers. Roast rice until golden brown and grind into powder.
- 3
Prepare herbs and vegetables: Wash and pick fresh mint, basil, and cilantro leaves. Thinly slice banana blossom and soak in salted water to prevent browning, then drain.
- 4
Make the dipping sauce (nuoc cham): Combine fish sauce, sugar, lime juice, chopped chili, galangal, and lemongrass. Adjust seasoning to taste.
- 5
Assemble the salad: Gently mix the fermented fish with roasted rice powder, chopped herbs, and sliced chili. Ensure the fish is coated but not mashed.
- 6
Serve: Arrange the Gỏi Cá Nhệch on a plate. Serve with the prepared dipping sauce, fresh herbs, and banana blossom on the side for wrapping.
