Preparation

15 minutes
Cooking

45 minutes
Difficulty

Easy

Silver carp is a popular freshwater fish in our country, loved by many for its sweet, light taste, tender and delicious meat, and rich nutritional value. Today, TasteVN wants to share with you how to make a unique and delicious raw silver carp salad with just a few very simple steps. Go to the kitchen and make this delicious mixed salad right away!

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1 Preparing the carp

2 Making toasted rice flour

3 Prepare other ingredients

4 Chop the fish

5 Prepare the dipping sauce for the fish salad

6 Fillet the fish

7 Mixing fish salad

8 Final product

Ingredients for Raw Silver Carp Salad For 4 people

Silver carp 1 kg Cold rice 500 gr (dried) Ground galangal 200 gr Chili 4 pieces Lemongrass 3 stalks Garlic 1 bulb Red onion 5 bulbs Assorted fresh herbs 100 gr Fermented rice 200 gr Butter 1 tablespoon Cooking oil 2 tablespoons Fish sauce 1 tablespoon Common spices a little (salt/ sugar/ MSG)

How to choose fresh and delicious silver carp

You should choose live silver carp that swim actively, with their bodies intact and no wounds.
Pay attention to the eyes of the fish; if the eyes are clear, bright, and slightly concave, and the gills are bright red, then you can choose to buy.
Choose fish that have complete fins and scales, especially the scales must be firmly attached to the fish body and not falling off.
You can find silver carp at traditional markets or at reputable fresh food stores.

See details: How to choose fresh fish

What is Mẻ? Where to buy Mẻ

Mẻ, also known as fermented rice, is a basic seasoning in Vietnamese cuisine. This traditional seasoning has a sour taste and a very distinctive aroma, commonly used in many dishes such as hot pot, stews, sour soup, bún riêu, buffalo meat with fermented rice, and snails cooked with beans and green bananas.
You can buy mẻ at distilleries, grocery stores specializing in Northern foods, large supermarkets, or you can make it at home following the recipe from TasteVN.

See details: 3 easy ways to make fermented rice quickly at home without mold

Ingredients for raw fish salad

How to prepare Live Carp Salad

1
Preparing the carp

After purchasing the carp, use scissors or a knife to separate the head, remove all the internal organs, and clean the scales. Rinse with water and place in a basket to drain excess water. You should keep the head and fins of the fish for preparation.
How to remove the fishy smell from carp
- You can use salt to rub the entire body of the fish for about 2 minutes, then rinse with water and the fishy smell will disappear.
- Soak the fish in a diluted saltwater mixture for 10 – 15 minutes, then rinse with water to completely eliminate the fishy smell.
- You can also soak the fish in rice water for about 15 minutes; rice water effectively removes the fishy smell from the fish.
See details: 7 tips to effectively remove the fishy smell from fish
2

Making toasted rice flour

After the leftover rice has been sun-dried, place it in a pan and start to toast evenly over low heat.

Continuously stir until the rice turns light yellow, then add about 1 tablespoon of butter, and continue mixing until the rice turns brown, then turn off the heat.

Divide into small portions and gradually grind them into a fine powder in a mortar.

See more: How to make delicious toasted rice flour
3

Prepare other ingredients

Peel the garlic and shallots, wash them clean with chili, and let them drain. Peel the outer layer of lemongrass and chop finely.

Add the fish head, 100g of grated galangal, garlic, shallots, and chili into the blender and blend until smooth.
4

Chop the fish

Use a knife to chop the fins and fish eggs until they are slightly minced. Combine them with the previously blended fish head mixture.
5

Prepare the dipping sauce for the fish salad

Add 200g of fermented rice, 3 teaspoons of MSG, 2.5 tablespoons of sugar, 1 tablespoon of fish sauce, and 2 tablespoons of cooking oil, and use chopsticks to mix the ingredients well. Add 1 tablespoon of finely crushed roasted rice.

Put it on the stove and bring to a boil, stirring regularly over medium heat until the mixture thickens, then turn off the heat.
6

Fillet the fish

Marinate the silver carp with minced galangal, mixing well so that the galangal covers the entire fish.

For larger fish, use a knife to fillet the fish and remove all bones. Smaller fish can be kept whole for preparation. Continue to use a knife to cut the fish into thin, long strips.
7

Mixing fish salad

Sprinkle the finely ground rice flour and minced lemongrass evenly over the tilapia fish, and mix well.
8

Final product

Arrange the plate of mixed fish with rice flour, serve a bowl of dipping sauce beside it and add plenty of herbs. Wrap some herbs with a few slices of fresh tilapia to retain the natural sweet flavor, dip it in the special sauce for a rich taste, you’ll be hooked right away!