Raw fish salad with galangal and thinh

Raw fish salad with galangal and thinh

Gỏi cá cuốn thính

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Thinh is roasted rice, which is then ground to a powder. It is used a lot in pagoda food, and adds a depth of flavour. This dish is a specialty from the countryside that the Hanoi Cooking Centre’s very own chef, Nguyen Huy Y, grew up in.

Ingredients

Quantity Ingredient
250g fresh young galangal
700g snapper fillets, skin and bones removed
1 lime, juiced
100g mustard greens, leaves separated
12 betel leaves or thai basil leaves
150g Roasted rice flour
Ginger dipping sauce

Method

  1. Peel the galangal. Cut 100 g of the galangal into thin strips and set aside. Roughly chop the remaining galangal, place in a mortar or food processor and pound or process to a very fine consistency.
  2. Using a sharp knife, cut the fish across the grain into strips about 1 cm wide. Place in a bowl or on a tray, add the lime juice and pounded galangal, then gently toss to evenly coat the fish. Cover with plastic wrap and leave the fish to sit for 10 minutes to allow the flavours to develop.
  3. Arrange the galangal strips, mustard greens and betel or basil leaves on a serving platter.
  4. When you are ready to serve, sprinkle the rice flour over the marinated fish and toss it through, evenly coating the fish. Place the fish on a platter and serve with the dipping sauce and remaining ingredients.
  5. To serve, put some galangal strips, marinated fish and dipping sauce onto a mustard leaf. Roll up and enjoy.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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