Pauline Nguyen, Luke Nguyen, Mark Jensen

Cured Ocean Trout with Fresh Herb and Bean Sprout Salad

Name: Cured Ocean Trout with Fresh Herb and Bean Sprout Salad (Gỏi Cá Sống)
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 100 g (3½ oz) bean sprouts; 2 teaspoons Cognac; 300 g (10½ oz) ocean trout fillet, skin on, bones removed; 1 tablespoon chopped coriander (cilantro) roots and stems; 1 large handful mixed herbs (basil, mint, Vietnamese mint and perilla), finely sliced; 1 large handful mixed herbs (basil, mint, Vietnamese mint and perilla), finely sliced; 1 large handful mixed herbs (basil, mint, Vietnamese mint and perilla), finely sliced; 1 large handful mixed herbs (basil, mint, Vietnamese mint and perilla), finely sliced; 1 lemon, quartered; 3 tablespoons dipping fish sauce; 2 tablespoons fried red Asian shallots; 1 large handful mixed herbs (basil, mint, Vietnamese mint and perilla), finely sliced; 1 tablespoon sea salt; 1 tablespoon chopped coriander (cilantro) roots and stems; 2 tablespoons sugar

Gỏi Cá Sống

Preparation info

Serves
4

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

2 tablespoons sugar
1 tablespoon sea salt
1 tablespoon

Asia
Vietnam
Fish course
Pescatarian
South East Asia

Method

Combine the sugar, salt and coriander in a bowl. Sprinkle a quarter of the mixture onto a plate and lay the trout on top, skin side down. Pour the Cognac over the top of the fillet and cover with the remaining sugar, salt and coriander mixture. Cover with plastic wrap and refrigerate for 12 hours.

Wipe the fillet well with a damp cloth, removing the remainder of the curing mixture. Plac