How to Make Delicious and Attractive Grilled Fish Salad at Home with Authentic Flavor

How to prepare Fish Salad

• 1

  Preparation of fish

  Fresh fish purchased should be cut in half, remove the spine, soak with lemon juice, and stir continuously for about 15 minutes.

  After 15 minutes, the fish has been partially cooked; you take it out, squeeze it dry, and let it drain. The squeezed water from the fish should be kept for dipping sauce.

  How to eliminate the fishy smell from fish

  • Use salt or ginger water to rub all over the fish to remove the fishy smell and slime.
  • You can also use lemon juice or vinegar, which will have a similar effect.

  See details: Tips for cleaning fish without fishy smell

  

  

  
• 2

  Prepare the other ingredients

  Tomatoes, after purchasing, wash them clean with salted water, remove the stems, and chop finely.

  Mango and carrot should be peeled, washed, and then shredded into thin strips. Onion should have its root removed, be peeled, washed, and then cut into strips.

  Pineapple that you bought should be peeled, eyes removed, washed briefly to remove dirt, and then sliced.

  All accompanying herbs should be washed clean and drained.

  

  

  

  
• 3

  Make the sauce

  Place a pot on the stove over high heat with 2 tablespoons of cooking oil. When the oil is hot, add 1 tablespoon of minced garlic and 1 tablespoon of minced shallots, sauté the garlic and shallots until fragrant and golden, then add the finely chopped tomatoes and stir-fry quickly for about 3 minutes.

  After 3 minutes, when the tomatoes are soft, pour in the fish marinating water that has been squeezed out, add 50ml of water. Season the sauce with 2 teaspoons of seasoning powder, 1 teaspoon of monosodium glutamate, 1/2 teaspoon of salt, and add 1 egg yolk and stir well.

  Finally, after seasoning to taste, add 1 tablespoon of crushed peanuts and stir well to thicken the dipping sauce, then turn off the heat. The dipping sauce is now complete and ready to use.

  

  

  
• 4

  Mix the fish salad

  The fish after blanching in lemon juice is cooked lightly, drained and placed in a large mixing bowl with shredded carrots, young mango, sliced onions, sliced pineapple, and 5 tablespoons of roasted crushed peanuts.

  Use your hands to mix the ingredients together, add 1 tablespoon of chili powder to give the salad a light spiciness and attractive color.

  Finally, adjust the seasoning to taste and then you can plate the salad to enjoy.

  

  
• 5

  Final Product

  This dish must include aromatic herbs and various leaves such as young mango leaves, perilla leaves, and others, along with green mango, sour starfruit, thinly sliced green bananas, and refreshing cucumber. When eating, you roll the various herbs with fish in rice paper and dip it in a thick, flavorful sauce.

  The cold fish salad is fresh and retains the distinctive aroma of the fish, with the sweet, tender, and crunchy texture of fresh fish making the dish incredibly appealing. The crispy mango and carrot, with their sweet and sour flavors, combined with the spicy taste of chili powder and the rich flavor of peanuts, create a dish that balances all kinds of flavors and captivates the taste buds of any diner.

  Moreover, this dish is a perfect combination when served with a special thick, smooth dipping sauce that has the rich aroma of peanuts and the creamy flavor from egg yolks.

  This will be an extremely suitable dish for a weekend when the whole family gathers together to enjoy!