How to make delicious, soft, sour, and spicy Mai fish salad in the authentic Phan Thiet style that you’ll crave

How to prepare Fish Salad Phan Thiet

• 1

  Preparing the fish

  The fish you bought should be placed in a basket and rinsed under running water while gently shaking the fish to remove dirt.

  Next, cut off the head and tail of the fish, then remove the entrails. After that, rinse thoroughly with water again 2 – 3 times.

  

  
• 2

  Make the chili mixture for the salad

  In a bowl, add 2 tablespoons of minced garlic, a little sour tamarind (seedless), 1 tablespoon of minced chili, 1/2 tablespoon of salt, 1/2 tablespoon of monosodium glutamate, and 3 tablespoons of sugar. Put on plastic gloves and mix well so that the ingredients blend together.

  

  

  
• 3

  Marinate with lime and squeeze the fish

  In a large bowl containing 300g of fish, squeeze the juice of 3 limes into it, then use your hands to mix gently to avoid breaking the fish. Mix until the fish turns opaque white.

  After that, squeeze the fish to drain all the lime juice as well as the water inside the fish. Once the fish is drained, transfer it to another bowl to prepare for mixing.

  Tip:

  • Squeeze the lime into a spoon to easily collect the lime juice and remove the lime seeds. If you squeeze the lime directly into the bowl, the seeds may mix in, making the fish taste bitter when squeezed.
  • Avoid mixing the fish for too long to prevent it from absorbing too much sourness and becoming mushy.

  

  
• 4

  Mixing the fish salad

  You put all the chili mixture into the bowl of fish and use your hands to gently mix it so that the chili is evenly absorbed into each fish.

  Tip: You can put the mixed fish in the refrigerator for about 7 – 10 minutes to make it taste better when eating, and it also helps to keep the fish fresh while preparing the dipping sauce.

  
• 5

  Preparing the dipping sauce

  You add 1.5 cups of sugar water (mix 1.5 cups of water with 7 tablespoons of sugar), 5 tablespoons of fish sauce, 4 chili peppers, and 1.5 cups of roasted peanuts into the blender, then blend on low speed until the mixture is smooth, thick, and has a brownish-yellow color.

  You pour the dipping sauce mixture into a pot and heat it over medium heat, squeezing the juice of 2 limes into it. Use a spoon to stir well to combine the mixture. When the dipping sauce mixture simmers, you turn off the heat, take it down, and let it cool.

  Tip: Depending on the saltiness of the fish sauce, you can adjust the amount of fish sauce to suit your taste. You can add or reduce the seasoning to match your preference.

  

  

  
• 6

  Completion

  You arrange the mai fish on a plate and sprinkle on top with 1/2 cup of roasted peanuts, chopped green onions, and chopped chili. Next to it, place a plate of fresh vegetables and grilled rice paper. Then pour the dipping fish sauce into a bowl and you can enjoy it.

  

  

  

  
• 7

  Final Product

  The plate of mai fish salad is beautiful and attractive. The mai fish is tender and sweet, blending with the sourness of lime, the spiciness of chili, and the rich taste of peanuts. You can wrap the fish with fresh vegetables or eat it with crispy grilled rice paper and dip it generously into the fragrant fish sauce, creating a flavor that will surprise you.