How to Make Delicious and Appealing Red Snapper Salad That Is Easy to Prepare

How to prepare Gỏi cá diêu hồng

• 1

  Prepare the fish

  Take one diêu hồng fish that you bought, cut open the belly, remove the internal organs, clean off the scales, rinse with water, and then use a paper towel to dry the fish.

  Use a knife to fillet the two back pieces of the fish, discarding the skin. Place 140g of rice on a plate, put the fillets on top, and add another 280g of rice so that the rice covers the fish fillets and set aside.

  Cut the head and skin into small pieces and finely chop them, then place them on a separate plate.

  

  

  

  
• 2

  Prepare other ingredients

  You take 1 piece of ginger, wash it clean of dirt, peel off the skin, slice it, and then pound it finely.

  Wash 1/2 piece of turmeric, crush it.

  4 stalks of lemongrass, remove the roots, peel off 2 – 3 layers of the old skin outside, wash clean, drain, and then chop finely along with 2 cloves of garlic, 1/2 piece of turmeric, and 1/4 piece of ginger that has been pounded.

  8 peppers washed clean, drained, remove the stems and chop small.

  Leaves of Vietnamese coriander, starfruit leaves, guava leaves, and mango leaves should be washed clean and left to drain.

  

  

  

  
• 3

  Making the sauce

  Put a pan on the stove, set to high heat, add 2 tablespoons of cooking oil, wait for the oil to heat up, then add all the ginger, lemongrass, and turmeric to fry until fragrant.

  Next, adjust the heat to medium, add the minced fish head and skin, season with about 1 teaspoon of monosodium glutamate, 1/2 teaspoon of sugar, 4 chopped chilies, 1 teaspoon of seasoning powder, 1 teaspoon of fish sauce, and 30g of sour yeast, then stir-fry evenly.

  When the yeast emits a fragrant smell, add 140ml of filtered water, stir well and cook for another 5 – 10 minutes before turning off the heat.

  

  

  

  
• 4

  Marinating the fish

  Take 2 slices of fish soaked in rice out, remove all the rice sticking to the fish, cut into many thin slices and place on a plate.

  Next, squeeze out the liquid from the minced ginger and add it to the fish, marinate with 2 minced lemongrass stalks and 4 chopped chilies, using chopsticks to mix well.

  Add 1/2 teaspoon of monosodium glutamate and 1 teaspoon of salt, then mix well, and let it sit for 10 minutes for the fish to absorb the seasoning.

  

  
• 5

  Completion

  After 10 minutes, sprinkle 150gr of roasted rice powder evenly over the fish meat and plate it. When eating, wrap the fish with various herbs and dip it in the sauce.

  

  
• 6

  Final Product

  After some time rolling up our sleeves with the steps, we have finally completed the red tilapia salad.

  The fish meat is firm, fragrant with the rice powder, and has a spicy taste without being fishy. The aroma of ginger and lemongrass is extremely stimulating to the taste buds. This dish is perfect for enjoying with friends!