Citrus-cured sardine salad

Citrus-cured sardine salad

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

Citrus curing or cold cooking is one of my favourite preparation methods. It is such a healthy, fresh and clean way to cook, as the acid in the lemon or lime actually cures your meat or fish. In this salad you can substitute sardines with thinly sliced salmon, squid, kingfish, prawns, or even beef sirloin.

Ingredients

Quantity Ingredient
3 tablespoons white vinegar
2 teaspoons sugar
1 onion, thinly sliced
1 teaspoon salt
4 limes, juiced
250g sardine fillets
6 perilla leaves, sliced
6 fish mint leaves or green mint leaves, sliced
6 vietnamese mint leaves, sliced
1 teaspoon Fried red Asian shallots
1 teaspoon Fried garlic chips
2 teaspoons garlic oil
2 tablespoons Nuoc mam cham dipping sauce
1 tablespoon roasted peanuts, crushed
1 red chilli, sliced

Method

  1. In a small bowl, combine the vinegar and 1 teaspoon of the sugar and stir until the sugar has dissolved. Add the onion and allow to sit for 15 minutes. Drain the onion, discarding the liquid, and set aside.
  2. In a large bowl, combine the salt, lime juice and remaining 1 teaspoon sugar. Stir until the sugar has dissolved, then add the sardines and leave to marinate for 10 minutes. The sardines will start to change colour as the lime juice starts to cure them.
  3. Gently squeeze the sardines until there is no juice dripping from them. Transfer the sardines to a fresh bowl, discarding the liquid.
  4. Add all the sliced herbs, the pickled onion, fried shallots, garlic chips, garlic oil and nuoc mam cham and mix well.
  5. Transfer to a platter. Serve garnished with the peanuts and chilli, and extra herbs if desired.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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