Dish

Gỏi cá mai

Fish Salad

Gỏi cá mai is a dish that is typically made with fresh fish that has been marinated in lime juice and then mixed with fresh herbs such as mint, cilantro, and basil. This dish is often served as a main dish or side dish and is popular in Vietnamese cuisine. The combination of the tangy lime juice and fresh herbs makes for a refreshing and flavorful dish.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Salad

Origins and history

Gỏi cá mai is a traditional Vietnamese dish that has been around for centuries. It is believed to have originated in the Mekong Delta region of Vietnam and has since spread throughout the country. The dish is often served as a main dish or side dish and is popular in Vietnamese cuisine.

Dietary considerations

Gluten-free

Variations

There are many variations of gỏi cá mai, with different types of fish and herbs used depending on the region. Some variations may include other ingredients such as peanuts or rice noodles.

Presentation and garnishing

Gỏi cá mai is typically served on a large platter with the fish arranged in the center of the dish. The fresh herbs are then sprinkled over the top of the fish. Garnish with a sprinkle of chopped peanuts and a drizzle of fish sauce for an extra kick of flavor.

Tips & Tricks

To prevent the fish from becoming too mushy, marinate it in lime juice for no more than 30 minutes. You can also add a touch of sugar to the dressing for a bit of sweetness.