Today, I’m going to introduce you how to make raw fish dish in Vietnamese style. Actually, not exactly in Vietnamese style due to the lack of some important ingredients like galangal (white ginger) which makes a great contribution to the typical taste of this dish and some Asian basil.
- fresh boneless fish (herring fish, for example)
- 2 tbs of lemon juice or vinegar
- 2 tbs of minced ginger, 2 tbs of minced garlic
- salt, fish sauce, chilli, garlic, herb, onion, bell pepper (optional), roasted peanuts
– First, I wash the fish with salt water to remove the impurity and the ill smell of fish then drain it well. In a bowl, add 2 tbs of lemon juice/ vinegar, 2tbs of minced ginger, 2 tbs of garlic, ground chilli (I use chilli flake as a substitution) and 1 tsp salt to marinate the fish. Mix well and let it rest in 10 mins.
The acid from lemon juice/ vinegar combines with strong ginger and chilli will “cook” the fish, turning it an opaque colour. At this stage, the fish is edible. But, for those who prefers cooked food and is afraid of the possibility of parasites (especially when you use fresh water fish for the dish), I recommend the next step as a solution. After 10 mins, take out the fish and gently press to dry the fish. In another pan, boil water with vinegar, dip the marinated fish in about 5-7 seconds. This step is to assure the fish is well done by high temperature.
– Prepare the dressing consisting of 2 tsp of fish sauce, 2 tsp of sugar, 2 tsp of minced chilli and garlic. Feel free to add lemon juice to seasoning the dressing.
– When ready to serve, mix the fish, prepared dressing and onion, bell pepper. And don’t forget to sprinkle herbs and roasted peanuts!