Gỏi Cá Trích (Vietnamese Herring Salad)
A refreshing Vietnamese raw fish salad featuring fresh herring gently cured in lime juice. It's tossed with shredded coconut, crisp onion, and fresh herbs, then dressed in a classic sweet and sour fish sauce vinaigrette for a vibrant mix of textures and flavors.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain fish, gluten, peanuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
salad
- 500 gsashimi-grade fresh herring fillet, skinless and deboned
- 120 mllime juice, freshly squeezed
- 1 cupunsweetened shredded coconut
- 1 pcsred onion, very thinly sliced
- 0.5 cupfresh mint, leaves picked and roughly chopped
dressing
- 60 mlfish sauce
- 60 mllime juice, freshly squeezed
- 2 tbspsugar
- 60 mlwater, warm
- 2 clovegarlic, finely minced
- 1 pcsbird's eye chili, finely chopped, seeds removed for less heat(optional)
garnish
- 0.25 cuproasted peanut, coarsely crushed
- 0.25 cupfried shallot
serving
- 12 pcsrice paper(optional)
- 1 pcslettuce, leaves separated for wrapping(optional)
Equipment
mixing_bowl · cutting_board · colander · whisk · knife
The method
Step by step
- 1
Pat the herring fillets dry with paper towels and slice them thinly against the grain into bite-sized pieces.
About 8 min
Cook’s note: Chilling the fish slightly before slicing can make it easier to get clean, thin cuts.
- 2
Place the sliced fish in a non-reactive glass or ceramic bowl. Pour the lime juice intended for the salad over the fish and toss gently to coat every piece.
About 2 min
- 3
Cover the bowl and refrigerate for 20-25 minutes, or until the fish becomes firm and opaque.
About 25 min
Cook’s note: This is a chemical cooking process called denaturation; do not marinate for too long or the fish can become tough.
- 4
While the fish cures, prepare the dressing. In a small bowl, whisk together the warm water and sugar until the sugar dissolves. Then, stir in the fish sauce, the dressing's lime juice, minced garlic, and optional chili.
About 5 min
Cook’s note: Using warm water helps the sugar dissolve quickly and completely.
- 5
Once the herring is fully opaque, drain it thoroughly in a colander, discarding all the excess lime juice.
About 2 min
Cook’s note: Gently press the fish to remove as much liquid as possible so the salad isn't watery.
- 6
In a large mixing bowl, combine the drained herring, sliced red onion, shredded coconut, and chopped mint.
About 2 min
- 7
Pour about half of the prepared dressing over the salad and toss gently until everything is well combined.
About 1 min
- 8
Transfer the salad to a serving platter. Garnish generously with the crushed roasted peanuts and fried shallots.
About 1 min
- 9
Serve immediately with the remaining dressing on the side for dipping, alongside rice paper and lettuce leaves for wrapping.
About 2 min
Cook’s note: To use rice paper, dip it briefly in warm water until pliable, then fill and roll.
Keep it good
This salad is best consumed immediately and does not store well.
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