Gỏi Cá Sặc (Traditional Mekong Delta Fermented Snakehead Fish Salad)
Món truyền thống · Vietnamese
A classic and highly authentic Vietnamese salad featuring fermented snakehead fish, a delicacy from the Mekong Delta. This dish is known for its complex, savory, and slightly tangy flavors, balanced with fresh herbs and crunchy textures.
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Nguyên liệu
- Snakehead fish500g
- Rice wine100ml
- Salt2 tbsp
- Sugar1 tbsp
- Galangal50g
- Lemongrass2 stalks
- Chili peppers2
- Starfruit1
- Mint leaves1 bunch
- Thai basil leaves1 bunch
- Peanut50g
- Fried shallots50g
- Fish sauce2 tbsp
- Lime juice2 tbsp
- Wateras needed
Các bước
- 1
Clean and fillet the snakehead fish. Cut into thin slices.
- 2
Marinate fish slices with salt and rice wine. Let it ferment in a sealed container for at least 24 hours in the refrigerator.
- 3
Prepare the aromatics: thinly slice galangal, lemongrass (white part only), and chili peppers.
- 4
Drain excess liquid from the fermented fish. Mix with sugar, fish sauce, lime juice, sliced galangal, lemongrass, and chili peppers.
- 5
Prepare the salad components: thinly slice starfruit. Wash and pick mint and Thai basil leaves.
- 6
Toast peanuts until fragrant, then roughly chop.
- 7
Combine the fermented fish mixture with starfruit, mint leaves, and Thai basil leaves. Toss gently.
- 8
Serve the salad immediately, garnished with fried shallots and chopped peanuts.
