Salad of Lemon-Cured Kingfish

Name: Salad of Lemon-Cured Kingfish (Gỏi Cá Kingfish)
Cuisine: Filipino
Ingredients: 1 tablespoon sliced purple basil; 1 tablespoon sliced rice paddy herb; 200 g (7 oz) bean sprouts; 1 tablespoon sliced sawtooth coriander; ½ teaspoon salt; 300 g (10½ oz) kingfish fillet; 1 tablespoon sugar; ½ teaspoon fine white pepper; 1 tablespoon crushed roasted peanuts, to garnish; 2 tablespoons dipping fish sauce, plus extra to taste; 1 sliced bird’s eye chilli, to garnish; ¼ teaspoon roasted rice powder; 2 tablespoons fried red Asian shallots; ½ teaspoon garlic oil; ½ teaspoon fried garlic; 2 teaspoons fish sauce; 100 ml (3½ fl oz) lemon juice

Gỏi Cá Kingfish

Preparation info

Serves
2
as a main

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Luke Nguyen: I am a big fan of lemon-cured dishes. It all started with Bo Tai Chanh (lemon-cured sirloin) — a dish I grew up with. Lemon-curing is such a simple and clean way of cooking and the results are amazing. The citrus, when combined with mint, makes the dish refreshing, clean and crisp. At Red Lantern we only serve this kingfish recipe as a ‘special’ — and the guests love it.

When I was in

Ingredients

Asia
Oceania
Philippines
Vietnam
Australia
Manila
Dinner
Fish course
Pescatarian
South East Asia
Southeast Asia

Ingredients

Method