Catfish is an ingredient for many delicious dishes, among which, we cannot forget the famous cha ca La Vong and the rustic, fragrant, and appealing catfish salad. Today, let’s get cooking and make this mixed salad, let’s check it out!
1. Da River Catfish Salad
-
Preparation
20 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Da River Catfish Salad Serves 4
Catfish 2 kg Shrimp 400 gr Ground meat 400 gr Rice 200 gr Lime leaves 5 pieces Betel leaves 5 pieces Banana flower 300 gr Lemongrass 2 stalks Chili 2 pieces Sugar/ seasoning powder a little Cooking oil 2 tablespoons
How to choose fresh shrimp
- You should choose those that are still fresh, with a transparent shell, not cloudy or showing unusual milky white spots.
- At the same time, you should select those with their tails and legs curled in, avoiding those with tails spread out, as these are often injected with chemicals, which is not good for your health.
- Additionally, fresh shrimp typically have a straight back, not curved like a C shape.
Tools needed
How to prepare Sông Đà fish salad
-
Prepare the fish
To remove the slime, briefly blanch the fish in boiling water for about 5 seconds, then rinse it with cold water. After that, use a paper towel to dry it thoroughly.
Cut open the belly of the fish, remove the insides, guts, and roe separately. Carefully use a knife to fillet the fish from the bones, slice it thinly, and remove the fish skin.
Tip: To eliminate the fishy smell of the fish, wrap it in paper to absorb all the blood, water, and fishy substances.
-
Prepare other ingredients
Shrimp washed clean of sand, drained, then minced. The entrails of the river catfish after being taken out should be washed thoroughly with water several times, drained, and then minced.
Lemon leaves and Mac Mat leaves washed clean, drained, sliced thinly. Banana flower washed clean, sliced thinly. Lemongrass cut off the leaves and roots, washed clean with water, sliced thinly.
Chili cut off the stem, washed clean with water, and sliced thinly.
-
Roasting and grinding rice
Heat a pan on the stove, wait for the pan to get hot, add the rice to roast, stirring constantly so that the rice turns golden evenly and does not burn.
After the rice has turned a beautiful brown color, turn off the heat and let it cool. Then, use a grinder to grind this rice into powder to create rice flour.
-
Making Chéo
Place a pan on the stove, add 2 tablespoons of cooking oil. Wait for the oil to heat up, then add minced meat, shrimp, and finely chopped fish intestines, and mix well.
After the ingredients are slightly cooked, add about 100ml of water, season with 1 teaspoon of seasoning powder, and 1/2 teaspoon of sugar. Cook for another 5 minutes, then taste and adjust according to your family’s preference before turning off the heat.
-
Mixing Fish
Place the fish in a large plate, add shredded lime leaves, shredded mắc mật leaves, and add banana flower and lemongrass. Sprinkle the roasted rice powder on the surface of the fish, then gently mix to coat the fish evenly without breaking it.
-
Final Product
The fish salad is completed with beautiful colors, the creamy white of the fish blending with the attractive brownish-yellow of the roasted rice powder and the green of the lime leaves and mắc mật leaves.
Combined with the sauce made from shrimp, meat, and fish intestines, which has a rich and delicious flavor that will surely keep your family wanting more.
2. Da River fish salad mixed with purple onion
-
Preparation
20 minutes
-
Cooking
25 minutes
-
Difficulty
Easy
Ingredients for Da River fish salad mixed with purple onion Serves 4 people
Da River fish 400 gr Purple onion 7 bulbs Lemongrass 5 stalks Ginger 1 root Vietnamese coriander 3 stalks Basil 3 stalks Cilantro 3 stalks Chili 4 fruits Lemon juice 1 tablespoon Vinegar 2 tablespoons White wine 1 tablespoon Fish sauce 1.5 tablespoons Chili powder 2 tablespoons Sugar/ salt A little
Ingredients image
How to make Da River fish salad mixed with purple onion
-
Prepare the Da River fish
To reduce the sliminess of the Da River fish, place a pan on the stove, add 200ml of water, and bring to a boil. Once the water reaches 100 degrees Celsius, blanch the Da River fish for 5 seconds.
Next, proceed to fillet the fish, removing the bones. After that, cut the fish into thin slices about 1/2 a finger thick.
-
Prepare other ingredients
Lemongrass, cut off the leaves and roots, only take the bulb, wash it clean with water and let it drain. Then, take about 1/2 of the lemongrass, use a knife to crush it. The remaining part, slice thinly with a knife.
Ginger, peel off the skin, wash it clean with water, and crush it. Chili, remove the stem, wash it clean, and slice diagonally.
Red onion, peel off the skin, wash it clean, then slice thinly. Right after slicing, rinse with cold water several times to clean the onion of its sap. Then drain.
Vietnamese coriander, basil, and cilantro, take the leaves, wash them clean, and chop them finely.
-
Blanch the fish
Place a pot on the stove, pour in 300ml of water. Wait for the water to boil, then add crushed lemongrass and ginger. Next, add 1 tablespoon of white wine.
After that, add the cut fish and blanch it briefly to remove the fishy smell. Wait until the fish is nearly cooked, then remove it and let it drain.
Note: At this step, you should not boil the fish too much, as overcooked fish will easily break apart and not taste good when making the salad.
-
Make the salad dressing
Add 1.5 tablespoons of fish sauce, 1 teaspoon of salt, 2 tablespoons of sugar, 2 tablespoons of vinegar, 1 tablespoon of lemon juice, 2 tablespoons of chili powder to a bowl, and add 2 sliced chilies, then stir well to dissolve all the ingredients completely.
Then add the shallots and mix well so that the acidity in the vinegar and lemon will soften the shallots, making them easier to eat.
-
Mix the salad
Put the boiled fish into a bowl, keeping the onion scraps and pour all the dressing into it. Gently mix so the fish absorbs the seasoning.
Once the fish is soaked, add the onion scraps from the sauce and the herbs, mixing well to ensure the seasoning is evenly distributed and completely blends with the fish pieces.
-
The finished dish
The Fish Salad with Red Onion is attractive; after completion, the fish remains intact, not crushed, with a delicious sweet and sour seasoning that is enticing, chewy when enjoyed.
The fish combined with the crunchy and fragrant red onion will surely be loved by every family member.
See more:
Today, with a detailed guide to making 2 catfish salads, your family’s menu will be more diverse and attractive. The salad is easy to make, but the flavor is incredibly appealing, suitable for many family members. Quickly save and make it for your family members.
*Refer to the recipe and images from the YouTube channel Bát Giới TV Official and Hoang Son cuisine.
