Salted mackerel with sticky rice logs

Salted mackerel with sticky rice logs

Xôi chiên voi cá muối

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Traditionally, the fish for this recipe is salted and then dried on bamboo racks in the sun for two days, but we have adapted the recipe to use a slow oven instead. The saltiness makes this dish a popular bia hoi snack, which is often served with cucumber sticks to add an element of freshness.

Ingredients

Quantity Ingredient
500g mackerel cutlets, or whole gutted fish
2 teaspoons coarse salt
1 tablespoon vegetable oil
Sticky rice logs
2 cucumber, cut into 4 cm batons
Spring onion oil

Method

  1. Clean the mackerel, removing all the bones and any blood. Massage the salt onto both sides of the fish. Place on a tray, then cover and refrigerate overnight.
  2. The next day, preheat the own to 60°C. Wash the salt off the fish and pat dry with paper towel. Place the fish on a wire rack and dry for 4 hours in the own.
  3. The mackerel is now ready to be cooked. Alternatively, you can keep it in the fridge for 2-3 days before cooking.
  4. Cut the mackerel into thick batons. Heat the oil in a frying pan over medium heat. When hot, fry the fish for 2-3 minutes on each side, until cooked through.
  5. Serve on a platter with the sticky rice logs and cucumber, and the spring onion oil in dipping bowls on the side.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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