Hainanese-style Fish Salad

Ingredients

In this adaptation of Gỏi cá mai to Hainanese cuisine, we incorporate the distinct flavors and ingredients of Hainan cuisine. The original Vietnamese dish typically uses Vietnamese fish sauce, while the Hainanese version incorporates Hainanese-style fish sauce, which has a milder and sweeter taste. Additionally, we include Hainanese herbs such as Chinese celery and Hainanese coriander to enhance the dish's authenticity. We alse have the original recipe for Gỏi cá mai, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as grouper or snapper 500g (1.1 lb) white fish fillets, such as grouper or snapper
• 1 tablespoon Hainanese-style fish sauce 1 tablespoon Hainanese-style fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 1 cucumber, julienned 1 cucumber, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1 cup fresh cilantro leaves 1 cup fresh cilantro leaves
• 1 cup fresh mint leaves 1 cup fresh mint leaves
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 red chili, thinly sliced (optional, for garnish) 1 red chili, thinly sliced (optional, for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the Hainanese-style fish sauce, lime juice, grated ginger, minced garlic, and chopped lemongrass to make the marinade.
2. 2.
   Place the fish fillets in a shallow dish and pour the marinade over them. Ensure the fillets are evenly coated. Let them marinate for at least 30 minutes in the refrigerator.
3. 3.
   Preheat the grill or a non-stick pan over medium heat. Brush the fish fillets with vegetable oil and cook for 3-4 minutes on each side until they are cooked through and lightly browned. Alternatively, you can steam the fish for about 8-10 minutes until it is opaque and flakes easily with a fork.
4. 4.
   Remove the fish from the heat and let it cool slightly. Using a fork, gently flake the fish into bite-sized pieces.
5. 5.
   In a large bowl, combine the cucumber, red and yellow bell peppers, red onion, cilantro, and mint leaves.
6. 6.
   Add the flaked fish to the bowl and gently toss all the ingredients together.
7. 7.
   Drizzle the salad with additional lime juice and fish sauce, if desired. Garnish with sliced red chili, if using.
8. 8.
   Serve the Hainanese-style Fish Salad chilled or at room temperature.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality to achieve the best flavor and texture.
• Lemongrass — Remove the tough outer layers of the lemongrass stalk before finely chopping it. Use only the tender inner part for the marinade.
• Hainanese-style fish sauce — Look for Hainanese-style fish sauce in Asian grocery stores or substitute with a milder fish sauce if unavailable.
• Cilantro and mint leaves — Wash the herbs thoroughly and pat them dry before adding them to the salad to enhance their freshness and flavor.
• Red chili — Adjust the amount of chili according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For a more intense flavor, marinate the fish fillets for a longer period, up to 2 hours.
• If you prefer a spicier salad, add a finely chopped red chili to the marinade.
• Serve the salad with a side of steamed jasmine rice for a more substantial meal.
• Customize the salad by adding other vegetables such as shredded carrots or bean sprouts.
• To make it a complete meal, top the salad with roasted peanuts or cashews for added crunch.

Serving advice

Serve the Hainanese-style Fish Salad as a refreshing appetizer or a light main course. Garnish with additional herbs and sliced red chili for an extra burst of flavor.

Presentation advice

Arrange the colorful vegetables and flaked fish on a large platter, allowing the vibrant colors to shine through. Drizzle the dressing over the salad just before serving to maintain its freshness.