Gỏi cá mai with a zesty twist

Ingredients

• 500g (1.1 lb) fish fillets 500g (1.1 lb) fish fillets
• 1 lime, juiced 1 lime, juiced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red chili, finely chopped 1 red chili, finely chopped
• 2 cups shredded cabbage 2 cups shredded cabbage
• 1 carrot, julienned 1 carrot, julienned
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1/4 cup fresh mint leaves 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves 1/4 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, crushed 1/4 cup roasted peanuts, crushed

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the lime juice, fish sauce, minced garlic, and chopped chili to make the dressing.
2. 2.
   Place the fish fillets in a shallow pan and pour half of the dressing over them. Let them marinate for 15 minutes.
3. 3.
   Fill a large pot with water and bring it to a gentle simmer. Add the marinated fish fillets and poach them for 5-7 minutes, or until cooked through. Remove the fish from the pot and let it cool.
4. 4.
   Once the fish has cooled, use a fork to flake it into bite-sized pieces.
5. 5.
   In a large mixing bowl, combine the shredded cabbage, julienned carrot, sliced cucumber, mint leaves, and cilantro leaves.
6. 6.
   Add the flaked fish to the bowl and pour the remaining dressing over the salad. Toss gently to combine.
7. 7.
   Sprinkle the crushed peanuts over the salad just before serving.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of high quality to achieve the best flavor and texture in the salad.
• Lime — Use freshly squeezed lime juice for a vibrant and tangy taste.
• Fish sauce — Look for a good quality fish sauce, as it is a key ingredient in Vietnamese cuisine and adds depth of flavor to the dressing.
• Chili — Adjust the amount of chili according to your spice preference. Add more or less to suit your taste.
• Mint leaves — Tear the mint leaves into smaller pieces to release their aroma and distribute the flavor evenly throughout the salad.

Tips & Tricks

• For a vegetarian version, substitute the fish with tofu or tempeh.
• Add a squeeze of honey to the dressing for a touch of sweetness.
• Serve the salad chilled for a refreshing experience.
• Customize the salad by adding other vegetables such as bell peppers or bean sprouts.
• Garnish with extra crushed peanuts and a sprinkle of sesame seeds for added texture and flavor.

Serving advice

Serve the Gỏi cá mai as a light and refreshing appetizer or as a main course accompanied by steamed rice or vermicelli noodles.

Presentation advice

Arrange the salad on a large platter, showcasing the vibrant colors of the vegetables and herbs. Garnish with a few whole mint leaves and a sprinkle of crushed peanuts for an appealing presentation.