GỎI CÁ TRÍCH | Vietnamese herring salad

Preparing the Ingredients

Clean the herring thoroughly, removing the head, innards and bones so that only the fillets remain.

Cut the fillets into thin slices or small, evenly sized pieces, then keep them chilled.

Squeeze the lime and set the juice aside.

Finely slice the onion, then soak it for a few minutes in cold water to reduce its sharpness. Drain thoroughly.

Peel and finely chop the ginger and garlic. Cut the chillies into thin slices, then finely chop the Vietnamese coriander (rau răm).

Marinating the Herring

Place the herring pieces in a large bowl, then drizzle with the lime juice.

Mix gently so that the fish is evenly coated, then leave to marinate for about 5 minutes.

Drain off the excess lime juice, then transfer the herring to a large bowl to continue the preparation.

Tip: Lime juice changes the texture and colour of the fish, but it does not replace proper cooking. For this recipe, use only very fresh fish suitable for raw consumption and keep it refrigerated until preparation.

Preparing the Herring Salad

In the bowl containing the herring, add 1 tablespoon sugar, 2 tablespoons nuoc mam, the sliced chillies, the juice of 4 kumquats, the finely sliced onion and the chopped ginger.

Mix gently so that the fish is evenly coated.

Add the Vietnamese coriander (rau răm) and the crushed roasted peanuts, then mix carefully once more.

Taste and adjust the seasoning if necessary.