Gỏi xoài xanh cá sặc is a salad of green mango and moonlight gourami fish. The fish is grilled or fried, torn off the bone and tossed with the mango, crushed roasted peanuts, Vietnamese coriander and a chilli fish sauce with sugar. The original writer tasted it at a restaurant while out with cousins, describing it as a little sweet, a little sour and a little salty, and the chef there shared the recipe. Time: the original says you need just 15 minutes, in 4 steps; step 1 also leaves the fish for 3 hours. Ingredients 1 green mango 1 moonlight gourami fish (snakehead fish also works), about 350 g Chopped red chilli Vietnamese coriander (rau răm) Crushed roasted peanuts Good fish sauce (“delicious fish sauce” in the original) Sugar, salt How to make gỏi xoài xanh cá sặc 1. Prepare the fish Clean the moonlight gourami fish, then add 5 teaspoons on it (the original does not say of what). Wait for 3 hours. Clean it again and let it dry. 2. Cook the fish and cut the mango There are two ways to cook the fish, and the original says both work: grill it over a coal fire, or fry it in oil. When the fish is cooked, tear it into small pieces and remove the bones. Peel the green mango, then chop it or slice it thinly. 3. Make the sauce Mix the chopped red chilli, fish sauce and sugar. 4. Assemble the salad Mix the sliced green mango with the fish meat and put the mixture into a bowl. Add the crushed roasted peanuts, the Vietnamese coriander and the sauce. You can serve it with beer or wine. The original notes that the ingredients are easy to find in a Vietnamese supermarket. Share:
