Fish salads are always an enticing dish that stimulates the taste buds of many people. But do you know what the soul of a delicious salad is? It’s the dipping sauce. Therefore, let’s join TasteVN in the kitchen and make 2 ways to prepare fish salad dipping sauce at home!
1. Chèo dipping sauce
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Chèo dipping sauce Serves 10
Ground pork 1 kg Fish fillet 700 gr Fermented sour rice, mashed 400 gr Turmeric fermented rice 100 gr Ginger 800 gr Shallots 200 gr Garlic 200 gr Chili 100 gr Shrimp paste 2 tablespoons Annatto oil 3 tablespoons Seasoning powder 100 gr MSG 200 gr Sugar 700 gr
How to choose fresh ingredients
How to choose fresh fish fillet
- You should choose fish fillets that have shiny and glossy skin, and the flesh looks moist and has a light pink color.
- Do not choose fish fillets that have a foul smell or feel soft and mushy when touched.
How to choose fresh ground meat
- You should choose pieces of pork that have a light pink or light red color, and the fat should be slightly translucent white.
- It is best to choose pork that is firm when pressed with your hand, and when you remove your hand, the meat returns to its original shape without any dents on the surface.
- To ensure quality, you should buy whole cuts of meat, and then ask the seller to grind it on the spot or take it home to grind with a meat grinder.
Tools needed:
How to make Chèo dipping sauce
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Cooking fish and minced meat
You put the minced meat and fish into a pot with 2 liters of filtered water and cook over medium heat for about 30 minutes until the fish and meat are tender.
After that, you take out the fish and meat, leaving the remaining water in the pot to cook the other seasonings later.
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Grinding the seasonings
You peel and wash the garlic and shallots, then let them dry.
Wash the chili, remove the stem, and let it dry. Peel the rhizome and wash it clean.
Next, you slice the garlic, shallots, and rhizome thinly, and chop the chili.
Then, grind each ingredient separately.
After grinding, you put each ingredient into a pot one by one.
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Cook the seasoning mixture
You add the ingredients in order: garlic, chili, shallots, and galangal into the pot of water that has cooked meat and fish from step 1.
Cook the mixture over medium heat with 100g of seasoning powder, 200g of monosodium glutamate, 700g of sugar, 2 tablespoons of shrimp paste, 400g of fermented rice mixed into a paste, 100g of turmeric fermented rice, and 3 tablespoons of annatto oil.
You stir the mixture of ingredients and seasonings for about 10 minutes until the mixture simmers gently.
Next, you add the meat and fish cooked in step 1 into the pot and stir well with the seasoning mixture.
Cook the mixture for another 20 minutes until it thickens and has a peanut butter brown color, then you adjust the seasoning to your taste and turn off the heat.
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Final product
So the dipping sauce is complete!
The dipping sauce has a beautiful peanut butter brown color combined with a moderate thickness. The finished dipping sauce has a sour, sweet taste mixed with the spicy heat of chili and the fragrant aroma of galangal, garlic, and shallots, making it very appealing.
2. Spicy Sour Fish Sauce
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Preparation Time
15 minutes
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Difficulty Level
Easy
Ingredients for Spicy Sour Fish Sauce For 1 jar
Chopped chili peppers 7 pieces Bird’s eye chili 30 pieces Sliced ginger 1 cup (rice bowl) Sliced galangal 1 cup (rice bowl) Sliced lemongrass 500 gr Sliced kaffir lime leaves 1 cup (rice bowl) Fish sauce 600 gr Calamansi juice 400 gr Sugar 400 gr
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How to Make Spicy Sour Fish Sauce
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Mix the Fish Sauce
Add 600gr of fish sauce to a pot along with 400gr of calamansi juice, 400gr of sugar, and stir well until the sugar is dissolved.
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Grind the spices
You put bird’s eye chili, bell pepper cut into small pieces, sliced ginger, sliced galangal, and 2/3 of the mixture of fish sauce and calamansi into the mortar and grind until the mixture is smooth.
Then, pour the ground spice mixture into the fish sauce and calamansi pot from step 1 and stir well.
Add thinly sliced lemongrass and shredded lime leaves and stir until the mixture is homogeneous to complete.
Finally, put the dipping sauce into a jar and store it in the refrigerator!
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Final Product
The completed spicy sour fish sauce has a fragrant aroma and an attractive orange color.
The sauce has a balanced sour, salty, and sweet taste combined with the spicy heat of chili, lemongrass, ginger, and turmeric, making it very appealing. Prepare a plate of herring salad and drizzle this fish sauce over it, and it will be absolutely delicious!
I hope that with the 2 ways to make fish salad dipping sauce that TasteVN just shared, you will add another dipping sauce recipe for salads in your family meals! Wishing you success.
