Fish carpaccio from central Vietnam

Fish carpaccio from central Vietnam

Goi cá linh

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Putting the green bananas into the lemon water in this recipe will remove some of the sticky liquid, which has an unwanted texture. It will also stop the bananas discolouring.

The closer the fish is prepared to serving time, the better. Avoid letting the cut fish sit in the refrigerator any longer than 1 hour.

Ingredients

Quantity Ingredient
700g snapper fillets, skin and bones removed
1 lime, juiced
2 green bananas
1 carambola, cut into 5 cm lengths
1 small cucumber, cut into 5 cm lengths
vietnamese mint
thai basil
1 long red chilli, cut into rings
1/2 white onion, thinly sliced
5cm fresh young ginger, cut into thin strips
mint
2 tablespoons roasted peanuts, chopped
Peanut sauce, to serve

Method

  1. Using a sharp knife, cut the fish across the grain into strips about 1 cm wide. Arrange on a plate and drizzle with half the lime juice. Cover with plastic wrap and keep chilled, either over an ice bath or in the fridge, while preparing the remaining ingredients.
  2. Add the remaining lime juice to a bowl of cold water. Using a sharp knife, peel off the outer layer of skin from each banana, leaving on a thin layer of the skin for texture. Cut the bananas into strips about 5 cm long and 5 mm thick, then place in the lime water for 5 minutes.
  3. Arrange the carambola, cucumber, Vietnamese mint, basil and chilli on a platter. Drain the banana and add to the platter.
  4. Uncover the fish and scatter the onion, ginger, mint and peanuts over the top.
  5. Invite your guests to roll the fish up in the herbs with the fruits, cucumber and chilli, then dip their rolls into small individual bowls of peanut sauce.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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