Wednesday, August 24, 2005

Gỏi Bầu Cá Nướng

3 cups wax gourd, thinly sliced
1 cup carrot, julianed
2 cup grilled fish (filet)
1 T ginger, crushed
1 T vegetable oil
2/3 cup Vietnamese coriander leaves, julianed
1/2 red onion, thinly sliced
3 T lemon juice or to taste
2 T fish sauce, or more to taste
1 T sugar, or more to taste
2 cloves garlic, minced
2 red hot chili pepper, minced
2 shallots, thinly slice in rings and pan fried
2 T sesame seeds, roasted

Prepare wax gourd: peel off skin and scoop out seeds, slice, plunge into boiling water for 30 seconds, remove and plunge into ice water, dry off.

Grill fish: Wash fish (stripe bass) well, pat dry, brush fish with oil, ginger, salt and pepper. Grill, then debone.

In a medium salad bowl, mix wax gourd, carrot, red onion, lemon juice, sugar, fish sauce, garlic, chili pepper and chill for 30 mins. Add baked fish and Vietnamese coriander leaves, mix well. Top with roasted sesame seeds and fried shallot rings.

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