30 minutes
A light and refreshing salad featuring tender poached fish, aromatic lemongrass, and vibrant herbs.
cups
Lemongrass, trimmed and smashed
stalks
teaspoons
Fish Fillets, rinsed
0 lb
Shallots, thinly sliced, soaked in cold water for 10 minutes and drained
cups
Lime Juice, fresh
tablespoons
Shallot Oil
teaspoons
tablespoons
teaspoons
Green Cayenne Chile, minced
teaspoons
Coriander, chopped
cups
Mint, chopped
cups
Vietnamese Coriander, chopped
cups
1. Prepare Poaching Liquid
Bring the water, lemongrass, and 1 teaspoon of salt to a boil in a small pot.
2. Poach Fish
Add the rinsed fish fillets to the boiling water. Once the water comes back to a boil, cover the pot, lower the heat, and let the fish poach gently for about 5 minutes, or until the fish turns opaque and is cooked through.
3. Cool and Shred Fish
Remove the cooked fish from the pot and set it aside on a plate to cool. Once cooled, shred the fish into bite-sized pieces and place them in a shallow bowl.
4. Combine Salad Ingredients
In the bowl with the shredded fish, add the drained shallots, lime juice, shallot oil, fried shallots, salt, and minced green cayenne chile. Mix thoroughly.
5. Add Herbs and Serve
Top the salad with the chopped coriander, mint, or Vietnamese coriander. Toss briefly to distribute the herbs evenly. Serve immediately.
Opt for the freshest fish available. Look for a firm texture, bright eyes, and a clean smell. If you can, buy from a reputable fishmonger and ask for sustainably caught options.
Maintain a gentle simmer and never let the liquid boil, as boiling can cause the fish to become tough. Poach the fish until it is just opaque and flakes easily with a fork—timing will depend on the thickness of the fillets.
Create a flavorful poaching liquid by simmering the lemongrass with slices of ginger, garlic, and maybe a few slices of lime or lemon. This aromatic bath will infuse the fish with subtle, yet complex flavors.
To maximize the lemongrass flavor, peel away the tough outer layers, bruise the inner stalk with the back of a knife, and slice it thinly. This helps release the aromatic oils.
Balance is key for the dressing. The fish sauce provides umami and saltiness, lime juice adds acidity, and sugar can cut through with a hint of sweetness. If using bird's eye chilies, remember they pack heat; start with less and adjust to taste.
Comments (0)