This is a salmon or trout version of the Vietnamese raw salad dish (gỏi cá). Most salmons or trouts in Vietnam are imported from Norway, although rainbow trouts are raised in several farms.
Raw salmon or trout fillets are used as the main ingredient, and are cured by the acidity of lime juice. In Vietnam, lime is a common citrus fruits, and are used intensively in cooking. Probably other citrus fruits are suitable for this dish.
Raw salmon salad has a rich sourness and sweetness from the ingredients, combined with the fatness of coconut shreds.
In a bowl, add 2-3 tablespoons of lime juice, 1 teaspoon of sea salt, and soak the salmon fillet for a few mins and rinse with clean water. Use a kitchen towel to absorb some water to keep the fillets dry.
In a bowl, add dill, lime zest, chili, 1½ TB sea salt, 1½ TB sugar, and mix well. In a plastic wrap, spread the fish fillet and add the marinade, then wrap it up. Use several more plastic wraps to wrap and seal as a package. Place it in the the refrigerator for 24 hours.
Once marinated, rinse and dry the fillet. Remove the skin of the salmon fillet, and slice it into dices or cubes.
In a bowl, add the salmon dices, 1 tsp lime juice, 2 tsp fish sauce, 1 tsp roasted rice, 1 TB coconut shreds, 1 TB pomelo pulp. Toss the mixture well and pour on a serving dish. Garnish with chopped herbs.
Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.
